Effect of the production or use of mixtures of bakers’ or brewers’ yeast extracts on their ability to promote growth of lactobacilli and pediococci

Three brewers’ and three bakers’ yeast extracts (YE) were obtained from five commercial suppliers. They were added to microbiological media and their growth-promoting properties were examined using four lactic cultures (Lactobacillus casei EQ28 and EQ85, Lactobacillus acidophilus EQ57, Pediococcus a...

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Autores principales: Champagne,Claude P, Gaudreau,Hélène, Conway,John
Lenguaje:English
Publicado: Pontificia Universidad Católica de Valparaíso 2003
Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582003000300004
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