Note: Physiological aspects of the growth of the lactic acid bacterium Tetragenococcus halophila during Indonesian soy sauce (kecap) production

Journal of Applied Microbiology

Volumn 86, Issue 2, 1999, Pages 348-352

  Roling, W F M ^a   Prasetyo, A B ^a   Stouthamer, A H ^a   Van Verseveld, H W ^a  

^a VU UNIVERSITY AMSTERDAM   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; FERMENTATION; LACTIC ACID;

CONDITION; DOMINANT SPECIES; ENERGY; LACTATE CONCENTRATION; LACTIC ACID BACTERIA; LOW CONCENTRATIONS; LOW GROWTH RATE; MIXED-ACID FERMENTATIONS; SLOW GROWTH; SOY SAUCE;

GLUCOSE;

ACETIC ACID; ALCOHOL; FORMIC ACID; GLUCOSE; HYDROGEN; LACTIC ACID; SUGAR;

ARTICLE; BACTERIAL GROWTH; FERMENTATION; LACTIC ACID BACTERIUM; NONHUMAN; PH; SOYBEAN;

BACTERIA (MICROORGANISMS); GLYCINE MAX; HALOPHILA; TETRAGENOCOCCUS HALOPHILUS;

EID: 0033027135     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1999.00660.x     Document Type: Article

References (18)