Identification and Characteristics of Lactic Acid Bacteria Isolated from Sour Dough Sponges

この論文をさがす

著者

抄録

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.

収録刊行物

  • Bioscience, Biotechnology, and Biochemistry

    Bioscience, Biotechnology, and Biochemistry 56(4), 572-575, 1992-04-23

    社団法人日本農芸化学会

被引用文献:  8件中 1-8件 を表示

各種コード

  • NII論文ID(NAID)
    110002680591
  • NII書誌ID(NCID)
    AA10824164
  • 本文言語コード
    ENG
  • 資料種別
    雑誌論文
  • ISSN
    09168451
  • データ提供元
    CJP引用  NII-ELS  J-STAGE 
ページトップへ