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Digitale Medien

Behaviour of different Lactobacillus species in the production of lactic acid by the fermentation of whey (1995)

Rincón, J. ; Fuertes, J. ; Rodríguez, L. ; [weitere]

Berlin : Wiley-Blackwell

Acta Biotechnologica 15 (1995), S. 67-76

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Details

ISSN: 0138-4988

Schlagwort(e): Life Sciences ; Life Sciences (general)

Quelle: Wiley InterScience Backfile Collection 1832-2000

Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: The behaviour of different Lactobacillus casei and Lactobacillus plantarum species in the fermentation of Manchego whey was experimentally studied and the results were statistically analyzed using a hypothesis contrast method. The steadiness of the velocity of the production of lactic acid during the fermentation process allowed the use of this variable to compare the different microorganisms. From this comparison it was inferred that the individuals of the same population behave alike and that the L. casei population produces lactic acid at a higher rate than the L. plantarum population. A competitive effect among the members of the L. casei population was also observed.

Zusätzliches Material: 1 Ill.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1002/abio.370150109

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