Nutritional requirements and simplified cultivation medium to study growth and energetics of a sourdough lactic acid bacterium Lactobacillus fermentum Ogi E1 during heterolactic fermentation of starch

Journal of Applied Microbiology

Volumn 90, Issue 4, 2001, Pages 508-516

  Calderon, M ^a   Loiseau, G ^a   Guyot, J P ^a  

^a INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASES; BACTERIA; FERMENTATION; LACTIC ACID; MALTOSE; SUBSTRATES;

AMYLASE ACTIVITY; AMYLASE PRODUCTION; ANAEROBIOSIS; CULTIVATION MEDIA; FERMENTATION KINETICS; FERMENTATION MEDIA; HETEROLACTIC FERMENTATIONS; LACTIC ACID BACTERIA; LACTOBACILLUS FERMENTUM; METABOLITE PRODUCTION;

STARCH;

AMYLASE; GALACTOSE; MALTOSE; STARCH;

ANAEROBIC GROWTH; ARTICLE; BACTERIAL GROWTH; BIOMASS; BIOREACTOR; CEREAL; CULTURE MEDIUM; ENZYME SYNTHESIS; FERMENTATION; LACTOBACILLUS FERMENTUM; NONHUMAN; NUTRITION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS FERMENTUM; POSIBACTERIA; ZEA MAYS;

EID: 0035070537     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2001.01272.x     Document Type: Article

References (25)

1. Isolation and characterization of new amylolytic strains of Lactobacillus fermentum from fermented maize doughs (mawè and ogi) from Benin
2. Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a maize-fermented dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations
3. Nutritional improvement of cereals by fermentation
4. Review: Biochemical and technological assessment of the metabolism of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications
5. Biodiversity of lactic acid bacteria from food-related ecosystems
6. The sourdough microflora. Characterization of hetero- and homofermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced
7. A medium for the cultivation of lactobacilli
8. Colorimetric method for determination of sugars and related substances
9. Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation
10. T
11. Experiences with the use of a starter culture in the fermentation of maize for 'kenkey' production in Ghana
12. Characterization of the bacterial flora of Sudanese sorghum flour and sorghum sourdough
13. Metabolism of lactobacilli in traditional sourdoughs
14. Use of conserved randomly amplified polymorphic DNA (RAPD) fragments and RAPD pattern for characterization of Lactobacillus fermentum in Ghanaian fermented maize dough
15. Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin
16. Carbohydrate utilization in Lactobacillus sake
17. Use of dinitrosalicylic acid reagent for determination of reducing sugars
18. Lactobacillus amylovorus, a new starch-hydrolyzing species from cattle waste-corn fermentations
19. Microbiology of pozol, a Mexican fermented maize dough
20. Purification of Lactobacillus secreted proteins
21. Utilisation of maltose and glucose by lactobacilli isolated from sourdough
22. Utilization of electron acceptors by lactobacilli isolated from sourdough. II. Lactobacillus pontis, L. Reuteri, L. Amylovorus, and L. Fermentum
23. Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. Nov
24. Fermentation and enzyme technology