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

Abstract:

:Co-culture of Lactobacillus brevis subsp. lindneri or L. plantarum with Saccharomyces cerevisiae or S. exiguus from sourdough did not modify the yield of the yeasts but gave higher growth rates and final yields of both lactic acid bacteria (LAB) than in their respective mono-cultures. Co-cultures of L. brevis subsp. lindneri with S. cerevisiae or S. exiguus in a medium without valine or leucine, which are essential for growth of the LAB, led to growth of the LAB due to excretion of these amino acids by the yeasts.

authors

Gobbetti M,Corsetti A,Rossi J

doi

10.1007/BF00414862

subject

Has Abstract

pub_date

1994-05-01 00:00:00

pages

275-9

issue

3

eissn

0959-3993

issn

1573-0972

journal_volume

10

pub_type

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