Inhibition of beet molasses alcoholic fermentation by lactobacilli |
| |
Authors: | J J Essia Ngang F Letourneau E Wolniewicz P Villa |
| |
Institution: | (1) Laboratoire de Chimie Organique et Cinétique, Faculté des Sciences Fondamentales et Appliquées, 33 rue St Leu, F-80039 Amiens, France |
| |
Abstract: | Summary Alcohol production rate decreases as the concentration of bacterial contaminants increases. In complex medium, such as beet molasses, an alternative mechanism can be used by homofermentative lactic bacteria (Lactobacillus casei). Lactic acid and associated products, especially acetic acid, are liberated into the medium. The inhibition induced by these metabolites was reinforced by the presence of viable lactobacilli.
Offprint requests to: P. Villa |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|