The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids

Author:

Gobbetti M.,Corsetti A.,Rossi J.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Reference23 articles.

1. Amerine, M.A. & Kunkee, R.E. 1968 Microbiology of winemaking. Annual Review of Microbiology 22, 323?358.

2. Brian, J.B.W. & Hodge, M.M. 1985 Yeast-lactic acid bacteria interactions and their contribution to fermented foodstuffs. In Microbiology of Fermented Foods, ed Wood, B.J.B. pp. 263?293. London: Elsevier Applied Science.

3. Challinor, S.V. & Rose, A.H. 1954 Interrelationships between a yeast and a bacterium when growing together in defined medium. Nature (London) 174, 877?878.

4. DeRobichon-Szulmajester, H. & Surdin-Kerjan, Y. 1982 Nucleic acid and protein synthesis in yeast: regulation of synthesis and activity. In The Yeasts, eds Rose, A.H. & Harrison, J.S. pp. 336?418. London: Academic Press.

5. Devovyod, J.J. & Desmazeaud, M. 1971 Les associations microbiennes dans le fromage de Roquefort. III. Action des enterocoques et des levures fermentant le lactose vis-a-vis des lactobacilles. Le Lait 507, 399?415.

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