نتایج جستجو برای: lactic fermentation
تعداد نتایج: 79480 فیلتر نتایج به سال:
چکیده ندارد.
The aim of the present work was to evaluate the influence of the lack of urease activity in some Streptococcus thermophilus strains on the primary metabolism during lactic acid fermentation. A comparison of the kinetics of the lactic acid process with the participation of ureautilizing and urease deficient streptococcal strains was performed. It was found that the lack of urease activity in the...
The potential degradation of sucrose by hyperthermophilic bacteria during the diffusion process was investigated. It was found that the organic acids formed on bacterial fermentation of sucrose comprised predominantly lactic acid. The observed weight ratio of approximately two parts sucrose destroyed to one part lactic acid produced is in good agreement with that found in beet diffusers. It was...
The lactic acid bacterium Streptococcus thermophilus is widely used for the fermentation of dairy products. Here, we present the draft genome sequence of S. thermophilus C106 isolated from an artisanal cheese produced in the countryside of Ireland.
The lactic acid bacterium Lactococcus lactis is widely used for the fermentation of dairy products. Here, we present the draft genome sequences of 11 L. lactis subsp. cremoris strains isolated from different environments.
نمودار تعداد نتایج جستجو در هر سال
با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید