✦ LIBER ✦

Quantification of glycosidase activities in selected yeasts and lactic acid bacteria

✍ Scribed by H McMahon; B W Zoecklein; K Fugelsang; Y Jasinski

Book ID: 110050624
Publisher: Springer-Verlag
Year: 1999
Tongue: English
Weight: 68 KB
Volume: 23
Category: Article
ISSN: 1476-5535
DOI: 10.1038/sj.jim.2900720

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Lactic Acid Bacteria and Yeasts as Means

Lactic Acid Bacteria and Yeasts as Means of Decreasing Wine Acidity

✍ G. S. Eliseeva; S. S. Nagornaya; O. E. Zherebilo; V. S. Podgorsky; E. A. Ignatov 📂 Article 📅 2001 🏛 SP MAIK Nauka/Interperiodica 🌐 English ⚖ 31 KB

Amino Acid Metabolism by Yeasts and Lact

Amino Acid Metabolism by Yeasts and Lactic Acid Bacteria during Bread Dough Fermentation

✍ CONCEPCIÓN COLLAR; ARTURO F. MASCARÓS; CARMEN BENEDITO DE BARBER 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 773 KB

Stability of cyclopropane and conjugated

Stability of cyclopropane and conjugated linoleic acids during fatty acid quantification in lactic acid bacteria

✍ Fabiola Dionisi; Pierre-Alain Golay; Marina Elli; Lauren B. Fay 📂 Article 📅 1999 🏛 Springer-Verlag 🌐 English ⚖ 561 KB

Antimicrobial activity of weak acids in

Antimicrobial activity of weak acids in liquid feed fermentations, and its effects on yeasts and lactic acid bacteria

✍ Carme Plumed-Ferrer; Atte von Wright 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 311 KB

Influence of different yeasts on the gro

Influence of different yeasts on the growth of lactic acid bacteria in wine

✍ J. C. M. Fornachon 📂 Article 📅 1968 🏛 John Wiley and Sons 🌐 English ⚖ 443 KB 👁 1 views

Interaction between lactic acid bacteria

Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer

✍ M. Gobbetti; A. Corsetti; J. Rossi 📂 Article 📅 1995 🏛 Springer 🌐 English ⚖ 612 KB

## Rheofermentometer assays were used to characterize the leavening of sour-doughs produced using species of lactic acid bacteria (LAB) and yeasts, alone or in combination. Succharomyces cerevisiue 141 produced the most CO, and ethanol whereas S. exiguus Ml4 and Lactobacillus brevis subsp. Zindne