Résultats pour : "Lactobacillus fermentum"
Nombre de documents : 6.
Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: A malted and fermented sorghum beverage from Benin.
Dalodé-Vieira Générose, Akissoé Noël, Hounhouigan Joseph Djidjoho, Jakobsen Mogens, Mestres Christian.
2015.
International Journal of Food Science and Technology, 50 (2) : 549-557.
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Discrimination des procédés de transformation post-récolte du cacao et du café par analyse globale de l'écologie microbienne.
Hamdouche Yasmine.
2015.
Montpellier : Montpellier SupAgro, 292 p. Thèse de doctorat : Biotechnologie, Microbiologie : Montpellier SupAgro Centre international d'études supérieures en sciences agronomiques
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Fermentation by Lactobacillus fermentum Ogi E1 of different combinations of carbohydrates occurring naturally in cereals : consequences on growth energetics and [alpha]-amylase production.
Calderon M., Loiseau Gérard, Guyot Jean-Pierre.
2003.
International Journal of Food Microbiology, 80 : 161-169.
Study of starch fermentation at low pH by Lactobacillus fermentum ogi E1 reveals uncoupling between growth and [alpha]-amylase production at pH 4.0.
Calderon Santoyo M., Loiseau Gérard, Rodriguez Sanoja R., Guyot Jean-Pierre.
2003.
International Journal of Food Microbiology, 80 : 77-87.
Nutritional requirements and simplified cultivation medium to study growth and energetics of a sourdough lactic acid bacterium Lactobacillus fermentum Ogi E1 during heterolactic fermentation of starch.
Calderon M., Loiseau Gérard, Guyot Jean-Pierre.
2001.
Journal of Applied Microbiology, 90 : 508-516.
Etude préliminaire des microorganismes du Soumbala : essai de fermentation.
Diawara Bréhima, Goli Thierry.
Ouagadougou : CNRST, 12 p.
