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The sourdough microflora: Interactions of lactic acid bacteria and yeasts

✍ Scribed by M Gobbetti

Book ID
117617513
Publisher
Elsevier Science
Year
1998
Tongue
English
Weight
542 KB
Volume
9
Category
Article
ISSN
0924-2244

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✍ 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