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The interaction between yeasts and bacteria in dairy environments

✍ Scribed by Bennie C. Viljoen


Book ID
114158235
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
72 KB
Volume
69
Category
Article
ISSN
0168-1605

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## 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