Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and alpha-amylase production at pH 4.0.

Calderon Santoyo, M; Loiseau, G; Rodriguez Sanoja, R; Guyot, J P

Calderon Santoyo, M; Loiseau, G; Rodriguez Sanoja, R; Guyot, J P.

Affiliation

Calderon Santoyo M; Institut de Recherche pour le Développement, Unité R106 Nutrition, Alimentation, Sociétiés, Montpellier, France.

Int J Food Microbiol ; 80(1): 77-87, 2003 Jan 15.

Article in En | MEDLINE | ID: mdl-12430774

Subject(s)

Bread/microbiology; Hydrogen-Ion Concentration; Lactobacillus/enzymology; Lactobacillus/growth & development; Starch/metabolism; alpha-Amylases/metabolism; Fermentation; Food Microbiology; Kinetics; Lactic Acid/metabolism

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Collection: 01-internacional Database: MEDLINE Main subject: Starch / Bread / Alpha-Amylases / Hydrogen-Ion Concentration / Lactobacillus Language: En Journal: Int J Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2003 Document type: Article Affiliation country: France

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