Contacto
Como comprar
Entrega
Guia de compras
Lactic acid bacteria fermentation: starter culture development
Harnessing the fermentation potential of lactic acid bacteria
Inglês
106 b
Até 30 dias para devoluções
Os clientes também compraram
/
Capa mole
7.98
€
/
Capa mole
21.93
€
Cassava is a major food crop in Africa. Its tubers are processed to produce a variety of food products including the fermented product, gari. This research was aimed at evaluating the performance of three lactic acid bacteria for several properties with regard to the fermentation of cassava to produce gari. Lactobacillus plantarum, Lactobacillus fermentum and Leuconostoc mesenteroides were evaluated for viability, biomass formation and glucose utilisation in both static flask culture and 2 L fermenters. In addition pH and cyanide reduction in the cassava substrate were investigated. In static flasks, the organisms were found to retain above 80% cell viability after cryopreservation and L. plantarum produced the highest biomass. However, in 2 L Braunstat B fermenters, a high cell count was obtained by L. fermentum and Leuconostoc mesenteroides within 12 - 15 hours. All orgasnisms exhibited above 80% cell viability between the dehydration processes. Lyophilisation did not appear to have compromised viability. L. fermentum was found to be very acid tolerant and reduced the pH to 3.9. However, cyanide reduction was not conclusively obtained and further investigations are needed.
Sobre o livro
Inglês
Ofereça este livro hoje
É fácil
1 Adicione ao carrinho e escolha Entregar como presente ao finalizar a compra 2 Receberá um vale 3 O livro chegará ao endereço do destinatárioTambém pode estar interessado em
/
Livro de capa dura
47.41
€
/
Capa mole
10.30
€
/
Capa mole
21.12
€
Olá! Sou o Libroamiko, o seu conselheiro de livros.
Como posso ajudar?