Stimulating Effects of Sucrose and Inulin on Growth, Lactate, and Bacteriocin Productions by Pediococcus pentosaceus

Author:

de Souza de Azevedo Pamela Oliveira,Converti Attilio,Domínguez José Manuel,de Souza Oliveira Ricardo Pinheiro

Funder

FAPESP

CAPES

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,Molecular Medicine,Microbiology

Reference51 articles.

1. Jensen LB, Paddock LS (1940) Sausage treatment. US Pat 2:225–783

2. Mugula JK, Narvhus JA, Sorhaug T (2002) Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food. Inter J Food Microbiol 3:307–318

3. Ly MH, Covarrubias-Cervantes M, Dury-Brun C, Bordet S, Voilley A, Le TM, Belin JM, Waché Y (2008) Retention of aroma compounds by lactic acid bacteria in model food media. Food Hydrocoll 22:211–217

4. Kothari D, Tyagi A, Patel S, Goyal A (2011) Dextransucrase from the mutant of Pediococcus pentosaceus (PPm) is more stable than the wild type. 3. Biotech 1(4):199–205

5. Zhang B, Tong H, Dong X (2005) Pediococcus cellicola sp. nov., a novel lactic acid coccus isolated from a distilled-spirit-fermenting cellar. Int J Syst Evolut Microbiol 55:2167–2170

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