Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough

International Journal of Food Microbiology

Volumn 94, Issue 1, 2004, Pages 97-103

  Halm, M ^a   Hornbaek T ^b   Arneborg, N ^b   Sefa Dedeh, S ^c   Jespersen, L ^b  

^a Food Research Institute Ghana   (Ghana)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c UNIVERSITY OF GHANA   (Ghana)

Author keywords

Candida krusei; Fluorescence ratio imaging microscopy; Lactic acid; Saccharomyces cerevisiae; Short term pHi responses; Single cells

Indexed keywords

LACTIC ACID;

ACIDITY; ARTICLE; CANDIDA KRUSEI; CONTROLLED STUDY; DOUGH; FERMENTED PRODUCT; FLUORESCENCE ANALYSIS; FUNGUS GROWTH; MAIZE; MICROSCOPY; NONHUMAN; PERFUSION; PH MEASUREMENT; SACCHAROMYCES CEREVISIAE; SURVIVAL RATE;

CANDIDA; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; INTRACELLULAR FLUID; LACTIC ACID; MICROSCOPY, FLUORESCENCE; OSMOLAR CONCENTRATION; SACCHAROMYCES CEREVISIAE; SPECIES SPECIFICITY; ZEA MAYS;

CANDIDA; ISSATCHENKIA ORIENTALIS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; ZEA MAYS;

EID: 2542479729     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2003.12.019     Document Type: Article

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