pH and dose-dependent effects of quercetin on the fermentation capacity of Lactobacillus plantarum

LWT

Volumn 43, Issue 6, 2010, Pages 926-933

  Curiel, José Antonio ^b   Muñoz, Rosario ^b   López de Felipe, Félix ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Chemically defined medium; Lactobacillus plantarum; Malolactic fermentation; Quercetin; Sugar fermentation

Indexed keywords

BACILLI; FLAVONOIDS; LACTIC ACID; PH EFFECTS; PHENOLS;

CHEMICALLY DEFINED MEDIAS; DOSE-DEPENDENT; INITIAL PH; L. PLANTARUM; LACTIC ACID PRODUCTION; LACTOBACILLUS PLANTARUM; MALOLACTIC FERMENTATION; PH-DEPENDENT; QUERCETIN; SUGAR FERMENTATION;

FERMENTATION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM;

EID: 77949570071     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.01.028     Document Type: Article

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