Role of beta-oxidation in inhibiting Lactobacillus leichmanii by fatty acids

The effect of saturated fatty acids from 6:0 to 16:0 and oleic acid on L. leichmanii ATCC 4797 growing in non-skim-milk media was determined. The inhibition by lauric acid was higher than that obtained with any other fatty acid. A mutant (MC12) resistant to the fatty acid inhibition with high beta -...

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Veröffentlicht in:	Current microbiology 1983-01, Vol.9 (2), p.105-110
Hauptverfasser:	Kairuz, M.S.N. de, Oliver, G, Ruiz Holgado, A.A.P. de, Farias, R.N
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteriology Biological and medical sciences dairy products food microbiology food processing Fundamental and applied biological sciences. Psychology Growth, nutrition, cell differenciation Microbiology
Online-Zugang:	Volltext
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