Aggregation of <i>Lactobacillus brevis</i> associated with decrease in pH by glucose fermentation.

Saito, Katsuichi; Tomita, Satoru; Nakamura, Toshihide

Aggregation of Lactobacillus brevis associated with decrease in pH by glucose fermentation.

Saito, Katsuichi; Tomita, Satoru; Nakamura, Toshihide.

Affiliation

Saito K; a National Food Research Institute , National Agriculture and Food Research Organization (NARO) , Tsukuba , Japan.
Tomita S; a National Food Research Institute , National Agriculture and Food Research Organization (NARO) , Tsukuba , Japan.
Nakamura T; a National Food Research Institute , National Agriculture and Food Research Organization (NARO) , Tsukuba , Japan.

Biosci Biotechnol Biochem ; 83(8): 1523-1529, 2019 Aug.

Article in En | MEDLINE | ID: mdl-30822234

Subject(s)

Fermentation; Glucose/metabolism; Hydrogen-Ion Concentration; Levilactobacillus brevis/physiology; Levilactobacillus brevis/metabolism; Probiotics; Static Electricity

Key words

Lactic acid bacteria; aggregation; glucose fermentation; surface layer protein

Fulltext

XML

PubMed Links

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Levilactobacillus brevis / Fermentation / Glucose / Hydrogen-Ion Concentration Type of study: Risk_factors_studies Language: En Journal: Biosci Biotechnol Biochem Journal subject: BIOQUIMICA / BIOTECNOLOGIA Year: 2019 Type: Article Affiliation country: Japan

Fulltext

XML

PubMed Links

Search on Google