Determination Amylolitic Characteristic of Predominant Lactic Acid Bacteria Isolated during Growol Fermentation, in a Different Starch Medium Composition
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منابع مشابه
Malolactic Activity of Lactic Acid Bacteria during Sauerkraut Fermentation
The frequency of lactic acid bacteria (LAB) involved in sauerkraut fermentation with (MDC+) or without (MDC–) the ability to decarboxylate malic acid was determined. The MDC+ phenotype was found in > 99% of homofermentative LAB isolated from commercial fermentations. In contrast, heterofermentative LAB isolates from 0.25, 3, 7, and 10 d had only 53%, 54%, 15%, and 11% MDC+ phenotype, respective...
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ژورنال
عنوان ژورنال: Research Journal of Life Science
سال: 2017
ISSN: 2355-9926
DOI: 10.21776/ub.rjls.2017.004.03.7