Effect of L-Malate, D-Glucose and L-Lactate on Malolactic Fermentation and Growth of Lactobacillus plantarum and Lactobacillus curvatus Wild Strains Isolated from Wine

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概要

• 論文の詳細を見る

• L-Malate fermentative rate in Lactobacillus plantarum and Lactobacillus curvatus was improved when L-malate was over 0.1% but decreased when exogenous D-glucose raised ober 0.3% or in the presence of exogenous L-lactate. Significant increases in the growth were observed in the presence of exogenous D-glucose. L-malate residual concentrations were in all cases below 1%.

• 社団法人日本生物工学会の論文
• 1991-05-25

著者

• Velazquez Jorge

  Departamento De Microbiologia Facultad De Farmacia Universidad De Santiago

• Villa Tomas

  Departamento De Microbiologia Facultad De Farmacia Universidad De Santiago

• CALO PILAR

  Departamento de Microbiologia, Facultad de Farmacia, Universidad de Santiago

• LONGO ELISA

  Departamento de Microbiologia, Facultad de Farmacia, Universidad de Santiago

• CANSADO JOSE

  Departamento de Microbiologia, Facultad de Farmacia, Universidad de Santiago

• SIEIRO CARMEN

  Departamento de Microbiologia, Facultad de Farmacia, Universidad de Santiago

• Calo Pilar

  Departamento De Microbiologia Facultad De Farmacia Universidad De Santiago

• Longo Elisa

  Departamento De Microbiologia Facultad De Farmacia Universidad De Santiago

• Cansado Jose

  Departamento De Microbiologia Facultad De Farmacia Universidad De Santiago

• Sieiro Carmen

  Departamento De Microbiologia Facultad De Farmacia Universidad De Santiago

関連論文

• Effect of L-Malate, D-Glucose and L-Lactate on Malolactic Fermentation and Growth of Lactobacillus plantarum and Lactobacillus curvatus Wild Strains Isolated from Wine

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