Chrysosporium species, potential spoilage organisms of chocolate
نویسندگان
چکیده
منابع مشابه
Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations.
Recent evidence suggests that Lactobacillus buchneri may play an important role in spoilage-associated secondary fermentation of cucumbers. Lactic acid degradation during fermented cucumber spoilage is influenced by sodium chloride (NaCl) concentration, pH, and presence of oxygen. Objectives were to evaluate these factors on lactic acid utilization by L. buchneri, and to compare the biochemical...
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ژورنال
عنوان ژورنال: Journal of Applied Microbiology
سال: 1997
ISSN: 1364-5072,1365-2672
DOI: 10.1046/j.1365-2672.1997.00314.x