Daeschel et al., 1988 - Google Patents

Mixed culture fermentation of cucumber juice with Lactobacillus plantarum and yeasts

Daeschel et al., 1988

Document ID
552162531467138838
Author
Daeschel M
Fleming H
McFeeters R
Publication year
Publication venue
Journal of Food Science

External Links

Snippet

Saccharomyces cerevisiae and Saccharomyces rosei were tested for use in mixed culture fermentation of cucumber juice with Lactobacillus plantarum. Extent of sugar utilization and the ratio of products formed (lactic acid: ethanol) were influenced by time of inoculation and …
Continue reading at ift.onlinelibrary.wiley.com (other versions)

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
    • C12N1/14—Fungi Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Micro-organisms
    • Y10S435/911—Micro-organisms using fungi
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/24—Preparation of oxygen-containing organic compounds containing a carbonyl group
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using micro-organisms or enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—PROCESSES USING MICRO-ORGANISMS
    • C12R1/00—Processes using micro-organisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by straight fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M27/00—Means for mixing, agitating or circulating fluids in the vessel
    • C12M27/02—Stirrer or mobile mixing elements

Similar Documents

Publication Publication Date Title
Daeschel et al. Mixed culture fermentation of cucumber juice with Lactobacillus plantarum and yeasts
Casey et al. Ethanol tolerance in yeasts
D'Amore Cambridge prize lecture improving yeast fermentation performance
CN111793590A (en) Brewing microbial inoculum for acidized beer and application thereof
AU4150185A (en) Microbial co-culture production of propionic acid
CN110305754A (en) A kind of yellow rice wine and preparation method thereof of multidimensional pure-blood ferment
Kennes et al. Trophic relationships between Saccharomyces cerevisiae and Lactobacillus plantarum and their metabolism of glucose and citrate
Kennes et al. Citrate metabolism by Lactobacillus plantarum isolated from orange juice
Hough et al. Beer flavour. IV. Factors affecting the production of fusel oil
Van Der Walt Kaffircorn malting and brewing studies. II.—Studies on the microbiology of Kaffir beer
Gobbetti et al. Co-metabolism of citrate and maltose by Lactobacillus brevis subsp. lindneri CB1 citrate-negative strain: effect on growth, end-products and sourdough fermentation
Kumara et al. Identification of lambic superattenuating micro‐organisms by the use of selective antibiotics
Godtfredsen et al. Occurrence of α-acetolactate decarboxylases among lactic acid bacteria and their utilization for maturation of beer
JP2017514526A (en) Co-culture of propionic acid bacteria and yeast
JP4587368B2 (en) Fermented malt beverage containing lactic acid bacteria having antiallergic function or malt substitute fermented beverage, and method for producing the same
EP0635050B1 (en) A method of inducing malolactic fermentation in wine or fruit juice by direct inoculation with a non-activated starter culture
EP0199105A1 (en) Alcohol-free beverages on the base of cereals, process and microorganisms for their production
Swaffield et al. Existence and development of natural microbial populations in wooden storage vats used for alcoholic cider maturation
Chavasit et al. Evaluation of fermentative bacteria in a model low salt cucumber juice brine
Tyree et al. The production of propionic acid from sugars by fermentation through lactic acid as an intermediate
Monk et al. The kinetics of yeast growth and sugar utilization in tirage: the influence of different methods of starter culture preparation and inoculation levels
JPH09154483A (en) Kefir-like live bacterium milk product and its production
Erten Fermentation of glucose and fructose by Leuconostoc mesenteroides
CA1108077A (en) High potency glucamylase and alapha amylase enzyme system by cultivation of aspergillus niger
van der Westhuizen et al. Comparison of procedures for isolation of malolactic bacteria from wine