Acid stress responses of Lactobacillus amylovorus and Candida kefyr isolated from fermented sorghum...
Acid stress responses of Lactobacillus amylovorus and Candida kefyr isolated from fermented sorghum gruel and their application in food fermentation
About this item
Full title
Author / Creator
Publisher
1840 Woodward Drive, Suite 1, Ottawa, ON K2C 0P7: Canadian Science Publishing
Journal title
Language
English
Formats
Publication information
Publisher
1840 Woodward Drive, Suite 1, Ottawa, ON K2C 0P7: Canadian Science Publishing
Subjects
More information
Scope and Contents
Contents
Exposure of lactic acid bacteria (LAB) and yeasts to adverse fluctuations during fermentation causes stress; consequently, microbes develop adaptive responses. In this study, we investigated the physiological and proteomic responses of LAB and yeast to acid stress and their application in food fermentation. The physiological and proteomic responses...
Alternative Titles
Full title
Acid stress responses of Lactobacillus amylovorus and Candida kefyr isolated from fermented sorghum gruel and their application in food fermentation
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_gale_infotracmisc_A700067505
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_gale_infotracmisc_A700067505
Other Identifiers
ISSN
0008-4166
E-ISSN
1480-3275
DOI
10.1139/cjm-2021-0118
