Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2010.04904.x/fullpdf
Reference34 articles.
1. Indirect method for quantification of cell biomass during solid-state fermentation of palm kernel cake based on protein content;Abd-Aziz;Asian J Scientific Res,2008
2. Use of isothermal microcalorimetry to monitor microbial activities;Braissant;FEMS Microbiol Lett,2010
3. Lactobacilli in sourdough fermentation;Corsetti;Food Res Int,2007
4. Controlled evaluation of the IDI-MRSA assay for detection of colonization by Methicillin-Resistant Staphylococcus aureus in diverse mucocutaneous specimens;De San;J Clin Microbiol,2007
5. The sourdough microflora: biodiversity and metabolic interactions;De Vuyst;Trends Food Sci Technol,2005
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