Improvement in hydrogen productivity by a leavening bacterium, Enterobacter cloacae GAO, and its application to Mantou

Enterobacter cloacae GAO, a bacterium isolated from water in which apples have been steeped, is also found in traditional fermented wheat foods. One important characteristic of this bacterium is that it produces hydrogen gas during inflation as these foods are being prepared. The effects of various...

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Veröffentlicht in:	Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 1995, Vol.59 (11), p.2137-2139
Hauptverfasser:	Tamura, A. (Otsuma Women's Univ., Tokyo (Japan)), Nagano, H, Omori, M, Shoji, Z, Iibushi, S, Arai, M
Format:	Artikel
Sprache:	eng
Schlagworte:	AGENT LEVANT AGENTES FERMENTADORES Biological and medical sciences Cereal and baking product industries ENTEROBACTER FERMENTACION FERMENTATION Food industries Fundamental and applied biological sciences. Psychology HIDROGENO HYDROGENE MASA DE PANADERIA PATE DE CUISSON
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