Metabolic responses of Lactobacillus plantarum strains during fermentation 1 and storage of vegetable and fruit juices
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چکیده
3 P. Filannino, G. Cardinali, C. G. Rizzello, S. Buchin, M. De Angelis, M. Gobbetti and 4 R. Di Cagno 5 Department of Soil, Plant and Food Science, University of Bari Aldo Moro, I-70126 Bari Italy. 6 Sez. Microbiologia Applicata Dipartimento di Biologia Vegetale e Biotecnologie 7 Agroambientali, University of Perugia, I06121 Perugia, Italy. 8 INRA, UR 342, Technologie et Analyses Laitières, F-39800 Poligny, France. 9 10 11 12 *Corresponding author: R. Di Cagno, Department of Soil, Plant and Food Science, University of 13 Bari Aldo Moro, Via G. Amendola 165/A, I-70126 Bari Italy, Tel. (+39) 0805442945, Fax (+39) 14 0805442911, [email protected]. 15 16 Running title: Lactobacillus plantarum and plant fermentation 17
منابع مشابه
Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices.
Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), whey milk (W), and MRS broth were also used as representatives of other ecosystems. The growth rates and cell densities of L. plantarum strains during fermentation (24 h at 30°C)...
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تاریخ انتشار 2014