title: Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentations.
abstract: The biokinetics of cell growth of Lactobacillus amylovorus DCE 471 and bacteriocin production by this strain were investigated as a function of the temperatures (28 to 44C) and pH values (pH 4.2 to 6.4) that are characteristic of a sourdough fermentation process. The influence of temperature and pH on microbial behavior is described by using a successfully validated predictive model.
authors.affiliation: Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing (IMDO), Department of Applied Biological Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
authors.forename: Winy
authors.initials: W
authors.lastname: Messens
authors.forename: Patricia
authors.initials: P
authors.lastname: Neysens
authors.forename: Wim
authors.initials: W
authors.lastname: Vansieleghem
authors.forename: Johan
authors.initials: J
authors.lastname: Vanderhoeven
authors.forename: Luc
authors.initials: L
authors.lastname: De Vuyst
mesh_terms: D001430:Bacteriocins / Q000096:biosynthesis*; D001939:Bread / Q000382:microbiology*; D003470:Culture Media; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development* / Q000378:metabolism; D008954:Models, Biological; D013696:Temperature
chemical_list: D001430:Bacteriocins; D003470:Culture Media