Résultats pour : "Lactobacillus fermentum"

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.

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.

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

Etude préliminaire des microorganismes du Soumbala : essai de fermentation. Diawara Bréhima, Goli Thierry. Ouagadougou : CNRST, 12 p.