Characteristics of Thermo-Acidophilic Bacilli Strain Isolated from Agave Syrup
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منابع مشابه
Growth characteristics of Saccharomyces rouxii isolated from chocolate syrup.
We investigated the growth parameters of Saccharomyces rouxii isolated from spoiled chocolate syrup. The optimum pH range for S. rouxii was 3.5 to 5.5, whereas the minimum and maximum pH values that permitted growth were 1.5 and 10.5, respectively. For cells grown in 0 and 60% sucrose the optimum water activity (aw) values were 0.97 and 0.96, respectively. The optimum temperature for S. rouxii ...
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ژورنال
عنوان ژورنال: Japanese Journal of Food Microbiology
سال: 2021
ISSN: 1340-8267,1882-5982
DOI: 10.5803/jsfm.38.9