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The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates

✍ Scribed by M. Gobbetti, A. Corsetti, J. Rossi

Book ID
120768228
Publisher
Springer
Year
1994
Tongue
English
Weight
483 KB
Volume
41
Category
Article
ISSN
1432-0614

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The sourdough microflora. Interactions b
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids
✍ M. Gobbetti; A. Corsetti; J. Rossi πŸ“‚ Article πŸ“… 1994 πŸ› Springer 🌐 English βš– 428 KB

Co-culture of Lactobacillus brevis subsp, lindneri or L. plantarum with Saccharomyces cerevisiae or S. exiguus from sourdough did not modify the yield of the yeasts but gave higher growth rates and final yields of both lactic acid bacteria (LAB) than in their respective mono-cultures. Co-cultures of