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Effects of process parameters on growth and metabolism of Lactobacillus sanfranciscensis and Candida humilis during rye sourdough fermentation


Effects of process parameters on growth and metabolism of Lactobacillus sanfranciscensis and Candida humilis during rye sourdough fermentation



European Food Research and Technology 218(4): 333-338



ISSN/ISBN: 1438-2377

DOI: 10.1007/s00217-003-0867-0

The effects of temperature, pH, inoculum level, and NaCl on the growth and metabolism of Lactobacillus sanfranciscensis and Candida humilis in rye sourdough were determined. The temperature optima for growth of C. humilis and L. sanfranciscensis were 28 and 32 degrees C, respectively. Yeast growth was inhibited at 35 degrees C. The pH did not affect yeast growth in the range 3.5-5.5, whereas growth of L. sanfranciscensis was inhibited at pH 4.0.

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Accession: 004136953

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