期刊
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
卷 68, 期 3, 页码 1431-1435出版社
AMER SOC MICROBIOLOGY
DOI: 10.1128/AEM.68.3.1431-1435.2002
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The biokinetics of cell growth of Lactobacillus amylovorus DCE 471 and bacteriocin production by this strain were investigated as a function of the temperatures (28 to 44degreesC) and pH values (pH 4.2 to 6.4) that are characteristic of a sourdough fermentation process. The influence of temperature and pH on microbial behavior is described by using a successfully validated predictive model.
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