Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry

Journal of Applied Microbiology

Volumn 110, Issue 2, 2011, Pages 529-540

  Mihhalevski, A ^a,b   Sarand, I ^a,b   Viiard, E ^a,b   Salumets, A ^a,b   Paalme, T ^a,b  

^a Competence Center of Food and Fermentation Technologies ^*  (Estonia)

^b TALLINN UNIVERSITY OF TECHNOLOGY   (Estonia)

Author keywords

Isothermal microcalorimetry; Lactic acid bacteria; Rye sourdough

Indexed keywords

CALORIMETERS; FERMENTATION; GROWTH RATE; ISOTHERMS; LABORATORIES; LACTIC ACID; OXYGEN;

GROWTH CHARACTERIZATION; ISOTHERMAL MICROCALORIMETRY; KEY FACTORS; LACTIC ACID BACTERIA; MICROBIAL CONSORTIUM; PERFORMANCE; POWER; RYE SOURDOUGHS; SOLID-STATE FERMENTATION; TIME CURVES;

BACTERIA;

AMINO ACID; CARBOXYLIC ACID; OXYGEN; SUGAR;

AMINO ACID; BACTERIUM; CALORIMETRY; FERMENTATION; GROWTH RATE; OXYGEN; PH; SUGAR;

ACID TOLERANCE; ARTICLE; BACK PROPAGATION; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM ISOLATION; CHEMICAL ANALYSIS; DOUGH; FLOUR; GROWTH RATE; ISOTHERMAL TITRATION CALORIMETRY; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS CASEI; LACTOBACILLUS CURVATUS; LACTOBACILLUS HELVETICUS; LACTOBACILLUS SAKEI; MICROCALORIMETRY; NONHUMAN; OPTICAL DENSITY; PH; RYE; SOLID STATE FERMENTATION;

LACTOBACILLUS BREVIS; LACTOBACILLUS CASEI; LACTOBACILLUS CURVATUS; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PANIS; LACTOBACILLUS PONTIS; LACTOBACILLUS SAKEI; LACTOBACILLUS VAGINALIS; LEUCONOSTOC CITREUM; SECALE CEREALE;

EID: 78650971718     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2010.04904.x     Document Type: Article

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