Influence of extracellular pH on growth, viability, cell size, acidification activity, and intracellular pH of Lactococcus lactis in batch fermentations-Reference-Cited by-同舟云学术

Influence of extracellular pH on growth, viability, cell size, acidification activity, and intracellular pH of Lactococcus lactis in batch fermentations

Published:2016-03-29 Issue:13 Volume:100 Page:5965-5976
ISSN:0175-7598
Container-title:Applied Microbiology and Biotechnology
language:en
Short-container-title:Appl Microbiol Biotechnol

Author:

Hansen Gunda,Johansen Claus Lindvald,Marten Gunvor,Wilmes Jacqueline,Jespersen Lene,Arneborg Nils

Funder

DuPont Danisco

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00253-016-7454-3.pdf

Reference36 articles.

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3. Brul S, Coote P (1999) Preservative agents in foods: mode of action and microbial resistance mechanisms. Int J Food Microbiol 50:1–17. doi: 10.1016/S0168-1605(99)00072-0

4. Bunthof CJ, van den Braak S, Breeuwer P, Rombouts FM, Abee T (1999) Rapid fluorescence assessment of the viability of stressed Lactococcus lactis. Appl Environ Microbiol 65:3681–3689

5. Cachon R, Antérieux P, Diviès C (1998) The comparative behavior of Lactococcus lactis in free and immobilized culture processes. J Biotechnol 63:211–218. doi: 10.1016/S0168-1656(98)00083-2

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