Effect of the production or use of mixtures of bakers` or brewers` yeastextracts on their ability to promote growth of lactobacilli and pediococci

Electronic Journal of Biotechnology

Volumn 6, Issue 3, 2003, Pages 22-34

  Champagne, Claude P ^a   Gaudreau, Hélène ^a   Conway, John ^b  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b LALLEMAND SAS   (France)

Author keywords

Autolysis; Lactobacillus; Pediococcus; Yeast extracts

Indexed keywords

NITROGEN;

ARTICLE; AUTOLYSIS; BACTERIAL GROWTH; BIOMASS; CONTROLLED STUDY; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; NONHUMAN; PEDIOCOCCUS; SACCHAROMYCES CEREVISIAE; TURBIDITY; YEAST;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 3042737503     PISSN: 07173458     EISSN: None     Source Type: Journal    
DOI: 10.2225/vol6-issue3-fulltext-3     Document Type: Article

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