Effect of some nutritional and environmental parameters on the production of diacetyl and on starch consumption by Pediococcus pentosaceus and Lactobacillus acidophilus in submerged cultures

Journal of Applied Microbiology

Volumn 88, Issue 1, 2000, Pages 142-153

  Escamilla Hurtado, M L ^a   Valdes S E ^b   Soriano, J ^a   Tomasini, A ^a  

^a Univ of Autonoma M   (Mexico)

^b UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

AROMATIC COMPOUNDS; BACILLI; CALCITE; CALCIUM CARBONATE; CYTOLOGY; GLUCOSE; YEAST;

AMYLASE ACTIVITY; CULTURAL FACTORS; DIACETYL; ENVIRONMENTAL PARAMETER; LACTOBACILLUS ACIDOPHILUS; NUTRITIONAL PARAMETERS; PEDIOCOCCUS PENTOSACEUS; STARCH-BASED; SUBMERGED CULTURES; YEAST EXTRACTS;

STARCH;

2,3 BUTANEDIONE; AMYLASE; CALCIUM CARBONATE; GLUCOSE; STARCH;

ARTICLE; BACTERIUM CULTURE; CULTURE MEDIUM; ENVIRONMENTAL FACTOR; ENZYME ACTIVITY; LACTOBACILLUS ACIDOPHILUS; NONHUMAN; NUTRITIONAL REQUIREMENT; PEDIOCOCCUS; PH;

BACTERIA (MICROORGANISMS); LACTOBACILLUS ACIDOPHILUS; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; POSIBACTERIA;

EID: 0034012329     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2000.00934.x     Document Type: Article

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