Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471

✍ Scribed by Frédéric Leroy; Tom De Winter; Tom Adriany; Patricia Neysens; Luc De Vuyst

• Book ID: 113645688
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 562 KB
• Volume: 112
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2006.05.016