Modeling Growth and Bacteriocin Production by Lactobacillus amylovorus DCE 471 in Response to Temperature and pH Values Used for Sourdough Fermentations
Open Access
- 1 March 2002
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 68 (3) , 1431-1435
- https://doi.org/10.1128/aem.68.3.1431-1435.2002
Abstract
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 44°C) 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.Keywords
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