Effects of anions and cations on sugar utilization in cucumber juice fermentation

Journal of Food Science

Volumn 67, Issue 3, 2002, Pages 1155-1161

  Lu, Z ^a   Fleming, H P ^a   McFeeters, R F ^a   Yoon, S A ^b  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b Yonsei University Wonju   (South Korea)

Author keywords

Anions; Cations; Cucumber; Lactobacillus plantarum; Sugar utilization

Indexed keywords

CUCUMIS SATIVUS; LACTOBACILLUS; LACTOBACILLUS PLANTARUM;

EID: 0036259637     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09469.x     Document Type: Article

References (48)

1. The release of bound adenosine triphosphatase from isolated bacterial membranes and the properties of the solubilized enzyme
2. Reversible attachment of adenosine triphosphatase tostreptococcal membranes and the effect of magnesium ions
3. Manganese and defenses against oxygen toxicity in Lactobacillus plantarum
4. Manganese, superoxide dismutase, and oxygen tolerance in some lactic acid bacteria
5. Lactic acid bacteria: Classification and physiology
6. Mini-review: Acid stress responses in enterobacteria
7. Effect of cations on actinomycin uptake by cells treated with ethylenediaminetetra-acetate
8. Co-metabolism of citrate and glucose by Leuconostoc ssp.: Effects on growth, substrates and products
9. Production of formate, acetate, and succinate by anaerobic fermentation of Lactobacillus pentosus in the presence of citrate
10. Physiological and genetic responses of bacteria to osmotic stress
11. Mutation and selection of Lactobacillus plantarum strains that do not produce carbon dioxide from malate
12. Mixed culture fermentation of cucumber juice with Lactobacillus plantarum and yeasts
13. Metal ion-nucleic acid interactions: Aging and Alzheimer's disease
14. Suggested procedure for the controlled fermentation of commercially brined pickling cucumbers - The use of starter cultures and reduction of carbon dioxide accumulation
15. Fermented vegetables
16. Fermentation of cucumbers in anaerobic tanks
17. Vegetable fermentations
18. Bacterial fermentations
19. Regular, non-sporing Gram-positive rods
20. Functional significance of manganese catalase in Lactobacillus plantarum
21. Isolation and characterization of the pseudocatalase of Lactobacillus plantarum. A new manganese-containing enzyme
22. Role of metal ions in enzyme systems
23. Differential glucose and fructose utilization during cucumber juice fermentation
24. Stabilization by manganese ions of ribosomes from embryonic plant tissue
25. Acid tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum
26. Use of continuous culture for internal pH determination of lactic acid bacteria
27. Evaluation of malolactic-deficient strains of Lactobacillus plantarum for use in cucumber fermentations
28. Single-injection HPLC analysis of acids, sugars, and alcohols in cucumber fermentations
29. Proton motive force generation by citrolactic fermentation in Leuconostoc mesenteroides
30. Das wuchsstoffsystem der milchsäuerbakterien
31. Coordination of metabolic reactions
32. Kinetics and modeling of lactic acid production by Lactobacillus plantarum
33. The effect of pure-culture inoculation on fermentation of cucumbers
34. Manganese and lactic acid bacteria
35. Effect of manganese ions on the fermentative activity of frozen-thawed lactobacilli
36. A review: Another explanation for the toxicity of fermentation acids at low pH: Anion accumulation versus uncoupling
37. Nutritional studies with Lactobacillus fermenti
38. Substitution of manganese for tomato juice in the cultivation of lactic acid bacteria
39. Gram-positive fermentative eubacteria
40. Citrate fermentation by Lactococcus and Leuconostoc spp.
41. Transcription in lactobacillaceae: DNA-dependent RNA polymerase from Lactobacillus curvatus
42. Metal ions and ribosomal conformation
43. Regulation of lactose fermentation in group N streptococci
44. USDA nutrient database for standard reference in cucumber, with peel, raw
45. Regulation of glycolysis in streptococci
46. Effect of spices and salt on fermentation of Lebanon bologna-type sausage
47. Fermentation enhancement by spices: Identification of active component