Identification and Characteristics of Lactic Acid Bacteria Isolated from Sour Dough Sponges
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概要
- 論文の詳細を見る
Lactic acid bacteria in four samples of sour dough sponges were studied quantitatively and qualitatively. In each sponge, there were one or two species of the genus Lactobacillus : L. reuteri and L. curvatus in San Francisco sour dough sponge, L. brevis and L. hilgardii in panettone sour dough sponge produced in Italy, L. sanfrancisco from a rye sour dough sponge produced in Germany, and L. casei and L. curvatus from a rye sour dough sponge produced in Switzerland. For all isolates except the L. reuteri strains oleic acid, a component of the Tween 80 added to the medium, was essential for growth. It was of interest that lactobacilli requiring oleic acid were the predominant flora of lactic acid bacteria in the microbial environment of sour dough sponges.
- 社団法人日本農芸化学会の論文
- 1992-04-23
著者
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UCHIMURA Tai
Department of Applied Biology and Chemistry, Faculty of Applied Bio-Science, Tokyo University of Agr
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Uchimura T
Tokyo University Of Agriculture
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Uchimura Tai
Department Of Agricultural Chemistry Tokyo University Of Agriculture
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Okada Sanae
Culture Collection Center Tokyo University Of Agriculture
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Uchimura Tai
Tokyo University Of Agriculture
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Kozaki Michio
Department of Agricultural Chemistry
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ISHIKAWA Masayuki
Yonekyu Co., Lid.
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YOSHIDA Iwao
Oriental Yeast Co., Lid.
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OHARA Naohiro
Department of Agricultural Chemistry, Tokyo University of Agriculture
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Yoshida Iwao
Oriental Yeast Co. Lid.
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Ohara Naohiro
Department Of Agricultural Chemistry Tokyo University Of Agriculture
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Kozaki Michio
The Doctoral Course Of Science For Living System Showa Women's University
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Okada Sanae
Culture Collection Center Tokyo Univ. Of Agriculture
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Ishikawa M
Ntt Integrated Information & Energy Systems Lab. Atsugi‐shi Jpn
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