+ Translate
+ Most Popular
The pigeon tick (Argas reflexus): its biology, ecology, and epidemiological aspects
Prevalence of hemoglobin abnormalities in Kebili (Tunisian South)
Lipogranuloma: a preventable complication of dacryocystorhinostomy
Value of basal plasma cortisol assays in the assessment of pituitary-adrenal insufficiency
Bees from the Belgian Congo. The acraensis group of Anthophora
Placing gingival retraction cord
Total serum IgE, allergy skin testing, and the radioallergosorbent test for the diagnosis of allergy in asthmatic children
Acariens plumicoles Analgesoidea parasites des oiseaux du Maroc
Injuries of terminal phalanges of the fingers in children
Biology of flowering and nectar production in pear (Pyrus communis)
Das Reliktvorkommen der Aspisviper (Vipera aspis L.) im Schwarzwald
Hydrological modelling of drained blanket peatland
Pathologic morphology and clinical significance of the anomalous origin of the left circumflex coronary artery from the right coronary artery. General review and autopsy analysis of 30 cases
Cyto genetic analyses of lymphocyte cultures after exposure to calcium cyclamate
Axelrodia riesei, a new characoid fish from Upper Rio Meta in Colombia With remarks concerning the genus Axelrodia and description of a similar, sympatric, Hyphessobrycon-species
Favorable evolution of a case of tuberculosis of pancreas under antibiotic action
RIFM fragrance ingredient safety assessment, Valencene, CAS Registry Number 4630-07-3
Parenteral microemulsions: an overview
Temperate pasture: management for grazing and conservation
Evaluation of a new coprocessed compound based on lactose and maize starch for tablet formulation
Thermal expansion and cracking of three confined water-saturated igneous rocks to 800C
Revision of the genera of the tribe Stigmoderini (Coleoptera: Buprestidae) a discussion of phylogenetic relationships
Anal tuberculosis. Report of a case
Gastric tuberculosis in the past and present
Adaptive responses of the cardiovascular system to prolonged spaceflight conditions: assessment with Holter monitoring

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.

Please choose payment method:

(PDF emailed within 0-6 h: $19.90)

Accession: 004136953

Download citation: RISBibTeXText

Related references

Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation. Applied and Environmental Microbiology 64(7): 2616-2623, 1998

Metabolic pathway of α-ketoglutarate in Lactobacillus sanfranciscensis and Lactobacillus reuteri during sourdough fermentation. Journal of Applied Microbiology 109(4): 1301-1310, 2010

Functional and Technological Aspects of Sourdough Fermentation with Lactobacillus sanfranciscensis. Food Engineering Reviews 4(3): 171-190, 2012

Esterase and lipase activities of Lactobacillus sanfranciscensis strains used in sourdough fermentation. Italian Journal of Food Science 11(2): 167-172, 1999

Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods. Food Microbiology 31(1): 107-115, 2012

Evidence for formation of heterooligosaccharides by Lactobacillus sanfranciscensis during growth in wheat sourdough. Journal of Agricultural and Food Chemistry 53(7): 2456-2461, 2005

Functional characterization of the proteolytic system of Lactobacillus sanfranciscensis DSM 20451T during growth in sourdough. Applied and Environmental Microbiology 71(10): 6260-6266, 2005

PCR detection of Lactobacillus sanfranciscensis in sourdough and Panettone baked product. European Food Research and Technology 222(3/4): 330-335, 2006

Molecular and functional characterization of a levansucrase from the sourdough isolate Lactobacillus sanfranciscensis TMW 1.392. Applied Microbiology and Biotechnology 66(6): 655-663, 2005

Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review. References 18(4): 1209-1226, 2019

Isolation and characterization of a virulent Lactobacillus sanfranciscensis bacteriophage and its impact on microbial population in sourdough. Current Microbiology 51(6): 413-418, 2005

Co-metabolism of citrate and maltose by Lactobacillus brevis subsp. lindneri CB1 citrate-negative strain: Effect on growth, end-products and sourdough fermentation. Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung 203(1): 82-87, 1996

Monitoring of Lactobacillus sanfranciscensis strains during wheat and rye sourdough fermentations by CRISPR locus length polymorphism PCR. International Journal of Food Microbiology 316: 108475, 2020

Development of species-specific PCR primers and polyphasic characterization of Lactobacillus sanfranciscensis isolated from Korean sourdough. International Journal of Food Microbiology 200: 80-86, 2015

Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem. Journal of Applied Microbiology 123(4): 944-955, 2017