STIMULATION OF LACTOBACILLI DURING ALCOHOLIC FERMENTATION - ACTION OF SUCROSE HYDROLYSIS BY YEAST

被引:10
作者
NGANG, JJE [1 ]
WOLNIEWICZ, E [1 ]
LETOURNEAU, F [1 ]
VILLA, P [1 ]
机构
[1] UFR SCI FONDAMENTALES & APPL,CHIM ORGAN & CINET LAB,33 RUE ST LEU,F-80039 AMIENS,FRANCE
关键词
D O I
10.1007/BF01021654
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Behaviour of lactic acid bacteria especially their stimulation in mixed culture with yeast was studied. In alcoholic fermentation of molasses worts, bacterial growth was stimulated as the yeast inoculum size increase. The consumption of monosaccharides (glucose and fructose) liberated during hydrolysis of sucrose by yeast is proposed as a major factor accounting for this phenomenon.
引用
收藏
页码:741 / 746
页数:6
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