首页> 外文OA文献 >Modeling Growth and Bacteriocin Production by Lactobacillus amylovorus DCE 471 in Response to Temperature and pH Values Used for Sourdough Fermentations

【2h】

Modeling Growth and Bacteriocin Production by Lactobacillus amylovorus DCE 471 in Response to Temperature and pH Values Used for Sourdough Fermentations

机译：建模的淀粉乳杆菌DCE 471的生长和细菌素生产响应用于发酵酵母的温度和pH值

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

摘要
著录项
相似文献
相关主题

摘要

The biokinetics of cell growth of Lactobacillus amylovorus DCE 471 and bacteriocin production by this strain were investigated as a function of the temperatures (28 to 44°C) and pH values (pH 4.2 to 6.4) that are characteristic of a sourdough fermentation process. The influence of temperature and pH on microbial behavior is described by using a successfully validated predictive model.

机译：研究了嗜酸乳杆菌DCE 471细胞生长的生物动力学和该菌株产生细菌素的过程，该过程是酵母发酵过程的特征温度（28至44°C）和pH值（pH 4.2至6.4）的函数。通过使用成功验证的预测模型来描述温度和pH对微生物行为的影响。

著录项

作者
Messens, Winy; Neysens, Patricia; Vansieleghem, Wim; Vanderhoeven, Johan; De Vuyst, Luc;
展开▼
作者单位

展开▼
年度 2002
总页数
原文格式 PDF
正文语种 en
中图分类

相似文献

外文文献
中文文献
专利

1. Modeling Growth and Bacteriocin Production by Lactobacillus amylovorus DCE 471 in Response to Temperature and pH Values Used for Sourdough Fermentations [J] . Winy Messens, Patricia Neysens, Wim Vansieleghem, Applied and Environmental Microbiology . 2002,第3期

机译：建模的淀粉乳杆菌DCE 471生长和细菌素生产响应温度和pH值用于发酵酵母。
2. The bacteriocin producer Lactobacillus amylovorus DCE 471 is a competitive starter culture for type II sourdough fermentations. [J] . Leroy F, Winter T de, Moreno M R F, Journal of the Science of Food and Agriculture . 2007,第9期

机译：细菌素生产菌淀粉乳杆菌DCE 471是用于II型酵母发酵的竞争性发酵剂。
3. Bacteriocin Production with Lactobacillus amylovorus DCE 471 Is Improved and Stabilized by Fed-Batch Fermentation [J] . Raf Callewaert, Luc De Vuyst Applied and Environmental Microbiology . 2000,第2期

机译：分批补料发酵可改善和稳定淀粉乳杆菌DCE 471产生的细菌素
4. BACTERIOCIN PRODUCTION OF Lactobacillus sp. FROM INTESTINES OF DUCKS (Anas domesticus L.) INCUBATED AT ROOM TEMPERATURE AND ANTIBACTERIAL EFFECTIVITY AGAINST PATHOGEN [C] . Nurfitri Arfani, Fatmawati Nur, Hafsan, International Conference on Global Resource Conservation . 2017

机译：乳杆菌生产的菌生成。从鸭子的肠（Anas Domesticus L.）在室温下孵育和对病原体的抗菌效果
5. Strategies for Increased Lactic Acid Production from Algal Cake Fermentations at Low pH by Lactobacillus casei. [D] . Overbeck, Tom. 2017

机译：干酪乳杆菌在低pH下从藻饼发酵中增加乳酸生产的策略。
6. Modeling Growth and Bacteriocin Production by Lactobacillus amylovorus DCE 471 in Response to Temperature and pH Values Used for Sourdough Fermentations [O] . Winy Messens, Patricia Neysens, Wim Vansieleghem, 2002

机译：建模的淀粉乳杆菌DCE 471的生长和细菌素生产响应用于发酵酵母的温度和pH值
7. Bacteriocin Production with Lactobacillus amylovorus DCE 471 Is Improved and Stabilized by Fed-Batch Fermentation [O] . Callewaert, Raf, De Vuyst, Luc 2000

机译：分批补料发酵可改善和稳定淀粉乳杆菌DCE 471产生的细菌素

Modeling Growth and Bacteriocin Production by Lactobacillus amylovorus DCE 471 in Response to Temperature and pH Values Used for Sourdough Fermentations

摘要

著录项

相似文献

相关主题

期刊订阅