Growth and Fermentation of Bacteria Near Their Minimum Temperature
نویسندگان
چکیده
منابع مشابه
Physiological Characteristics of Lactic Acid Bacteria Near the Maximum Growth Temperature: I. Growth and Acid Production.
Little information is available on the growth and activity of bacteria at temperatures above the optimum, despite the fact that in many commercial processes the organisms used are often subject to temperatures higher than those most favorable for growth. In the manufacture of Swiss cheese, for example, starter cultures must not only survive the high temperatures used during cooking of the curd,...
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Nowadays, vinegar is industrially produced by mesophilic acetic acid bacteria (AAB). However, temperature fluctuation during acetous fermentation is inevitable, and may cause process disturbances. This can be mostly avoided using thermo-tolerant AAB. The main purpose of the present study was to isolate thermo-tolerant AAB. Fermentation performances were then evaluated. Twenty-eight different is...
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ژورنال
عنوان ژورنال: Journal of Bacteriology
سال: 1936
ISSN: 0021-9193,1098-5530
DOI: 10.1128/jb.32.5.485-497.1936