Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation

We investigated the effect of the ecological factors pH, temperature, ionic strength, and lactate, acetate, and ethanol levels on Candida milleri and two strains of Lactobacillus sanfranciscensis, organisms representative of the microflora of sourdough. A mathematical model describing the single and...

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Veröffentlicht in:	Applied and Environmental Microbiology 1998-07, Vol.64 (7), p.2616-2623
Hauptverfasser:	Ganzle, M.G. (Universitat Hohenheim, Stuggart, Germany.), Ehmann, M, Hammes, W.P
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Biological and medical sciences Bread CANDIDA Cereal and baking product industries FERMENTACION FERMENTATION Food industries Food Microbiology Fundamental and applied biological sciences. Psychology LACTOBACILLUS Mathematical models Microbiology
Online-Zugang:	Volltext
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