Fermentation pH influences the physiological-state dynamics of Lactobacillus bulgaricus CFL1 during pH-controlled culture

Applied and Environmental Microbiology

Volumn 75, Issue 13, 2009, Pages 4374-4381

  Rault, Aline ^a,b   Bouix, Marielle ^a   Béal, Catherine ^a  

^a AGROPARISTECH   (France)

^b ARILAIT Recherches   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDIFICATION ACTIVITY; CELLULAR DEPOLARIZATION; CELLULAR STATE; CULTURE MEDIUM; ENZYMATIC ACTIVITIES; FOOD FERMENTATION; GROWING CONDITIONS; HIGH PH; HIGH PH VALUE; INTRACELLULAR PH; LACTATE CONCENTRATION; LACTOBACILLUS BULGARICUS; MEMBRANE DAMAGE; MEMBRANE INTEGRITY; PH GRADIENTS; PHYSIOLOGICAL STATE; PRODUCT MANUFACTURERS; STATE DYNAMICS; TIME COURSE;

BIOCHEMICAL ENGINEERING; CELL CULTURE; CELL MEMBRANES; DYNAMICS; FERMENTATION; FLOW CYTOMETRY; PLANTS (BOTANY); QUALITY CONTROL; STARTERS;

PH EFFECTS;

ACIDIFICATION; BACTERIUM; ENZYME ACTIVITY; FERMENTATION; FLOW CYTOMETRY; GROWTH RATE; PH; PHYSIOLOGICAL RESPONSE; VIABILITY;

ACIDIFICATION; ARTICLE; BACTERIUM CULTURE; ENZYME ACTIVITY; FERMENTATION; FLOW CYTOMETRY; FOOD PRESERVATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS BULGARICUS CFL1; NONHUMAN; PH;

CELL MEMBRANE; CULTURE MEDIA; FERMENTATION; HYDROGEN-ION CONCENTRATION; INDUSTRIAL MICROBIOLOGY; LACTIC ACID; LACTOBACILLUS; MICROBIAL VIABILITY; TIME FACTORS;

LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS;

EID: 67649610016     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.02725-08     Document Type: Article

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