Effect of pH on the growth of three lactic acid bacteria strains isolated from sour cream

ABSTRACT : Lactic acid bacteria (LAB) have an important role in the food industry because they are used in the production of fermented foods. To use these microorganisms in the food industry, it is necessary to obtain a high amount of biomass. One of the most important environmental factors in the g...

Full description

Autores:

Vera Peña, Madalyd Yurani
Rodriguez Rodriguez, Wendy Lizeth

Tipo de recurso:

Article of investigation

Fecha de publicación:

2020

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/29449

Acceso en línea:

http://hdl.handle.net/10495/29449

Palabra clave:

Leuconostoc mesenteroides
Lactobacillus plantarum
Lactobacillales
Crecimiento Bacteriano
Bacterial Growth
Streptococcus
pH

Rights

openAccess

License

http://creativecommons.org/licenses/by/2.5/co/