Mathematical description of the growth of Lactobacillus sake and Lactobacillus pentosus under conditions prevailing in fermented sausages

@article{Domann1996MathematicalDO,
  title={Mathematical description of the growth of Lactobacillus sake and Lactobacillus pentosus under conditions prevailing in fermented sausages},
  author={M. U. Do\ssmann and Rudi F Vogel and Walter P. Hammes},
  journal={Applied Microbiology and Biotechnology},
  year={1996},
  volume={46},
  pages={334-339}
}
The growth behaviour of Lactobacillus sake and Lactobacillus pentosus was determined in a model system simulating the conditions of fermenting sausages. Minor effects on the growth were observed by varying the concentrations of glucose, peptone, manganese and sodium nitrite. Temperature and sodium chloride concentration were found to have most effect on the growth. The measured data were used for a mathematical model describing the growth response of L. sake and L. pentosus sufficiently well to… CONTINUE READING

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