The Fermentation of Disaccharides by Streptococcus thermophilus.
نویسندگان
چکیده
منابع مشابه
Food environments select microorganisms based on selfish energetic behavior
Nutrient richness, and specifically the abundance of mono- and disaccharides that characterize several food matrixes, such as milk and grape juice, has allowed the speciation of lactic acid bacteria and yeasts with a high fermentation capacity instead of energetically favorable respiratory metabolism. In these environmental contexts, rapid sugar consumption and lactic acid or ethanol production...
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ورودعنوان ژورنال:
- Journal of bacteriology
دوره 36 1 شماره
صفحات -
تاریخ انتشار 1938