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

@article{Gobbetti2004TheSM,
  title={The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates},
  author={Marco Gobbetti and Aldo Corsetti and Jean-Christophe Rossi},
  journal={Applied Microbiology and Biotechnology},
  year={2004},
  volume={41},
  pages={456-460}
}
Interactions betweenLactobacillus brevis subsp.lindneri CB1,L. plantarum DC400,Saccharomyces cerevisiae 141 andS.exiguus M14 from sourdoughs were studied in a co-culture model system using a synthetic medium. The lack of competition for maltose whenS.exiguus M14 was present in co-culture with each of the lactic acid bacteria (LAB) enhanced the bacterial cell yield and lactic and acetic acid production.L.brevis subsp.lindneri CB1 resting cells hydrolysed maltose and accumulated glucose in the… CONTINUE READING

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