Kontakt
Jak nakupovat
Doručení
Nákupní rádce
Lactic acid bacteria fermentation: starter culture development
Harnessing the fermentation potential of lactic acid bacteria
Angličtina
106 b
Až 30 dní na vrácení zboží
Zákazníci také koupili
/
Brožovaná
208
Kč
/
Brožovaná
558
Kč
Cassava is a major food crop in Africa. Its tubers are processed to produce a variety of food products including the fermented product, gari. This research was aimed at evaluating the performance of three lactic acid bacteria for several properties with regard to the fermentation of cassava to produce gari. Lactobacillus plantarum, Lactobacillus fermentum and Leuconostoc mesenteroides were evaluated for viability, biomass formation and glucose utilisation in both static flask culture and 2 L fermenters. In addition pH and cyanide reduction in the cassava substrate were investigated. In static flasks, the organisms were found to retain above 80% cell viability after cryopreservation and L. plantarum produced the highest biomass. However, in 2 L Braunstat B fermenters, a high cell count was obtained by L. fermentum and Leuconostoc mesenteroides within 12 - 15 hours. All orgasnisms exhibited above 80% cell viability between the dehydration processes. Lyophilisation did not appear to have compromised viability. L. fermentum was found to be very acid tolerant and reduced the pH to 3.9. However, cyanide reduction was not conclusively obtained and further investigations are needed.
Informace o knize
Angličtina
Darujte tuto knihu ještě dnes
Je to snadné
1 Přidejte knihu do košíku a zvolte doručit jako dárek 2 Obratem vám zašleme poukaz 3 Kniha dorazí na adresu obdarovanéhoMohlo by vás také zajímat
/
Pevná
1 020
Kč
/
Brožovaná
236
Kč
/
Brožovaná
485
Kč
Ahoj! Jsem Libroamiko, tvůj knižní rádce.
Jak ti můžu pomoct?