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dc.creatorLeblanc, Jean Guy Joseph-
dc.creatorGarro, Marisa Selva-
dc.creatorSavoy, Graciela-
dc.date2018-08-27T20:21:16Z-
dc.date2018-08-27T20:21:16Z-
dc.date2004-01-
dc.date2018-08-21T14:05:25Z-
dc.date.accessioned2019-04-29T15:40:54Z-
dc.date.available2019-04-29T15:40:54Z-
dc.date.issued2018-08-27T20:21:16Z-
dc.date.issued2018-08-27T20:21:16Z-
dc.date.issued2004-01-
dc.date.issued2018-08-21T14:05:25Z-
dc.identifierLeblanc, Jean Guy Joseph; Garro, Marisa Selva; Savoy, Graciela; Effect of pH on Lactobacillus fermentum growth, raffinose removal, α-galactosidase activity and fermentation products; Springer; Applied Microbiology and Biotechnology; 65; 1; 1-2004; 119-123-
dc.identifier0175-7598-
dc.identifierhttp://hdl.handle.net/11336/57294-
dc.identifier1432-0614-
dc.identifierCONICET Digital-
dc.identifierCONICET-
dc.identifier.urihttp://rodna.bn.gov.ar:8080/jspui/handle/bnmm/299378-
dc.descriptionIn this study, the behaviour of Lactobacillus fermentum CRL 722 and CRL 251 were evaluated under different pH conditions (pH 6.0, 5.5, 5.0, 4.5) and without pH control. Growth was similar under all conditions assayed except at pH 4.5. These microorganisms were able to eliminate raffinose, a nondigestible α-oligosaccharide (NDO) found in soy products, showing a consumption rate of 0.25 g l−1 h−1 (pH 6.0–5.0). The removal of raffinose was due to the high α-galactosidase (α-gal) activities of these lactic acid bacteria, which was highest at pH 5.5 (5.0 U/ml). The yield of organic acids produced during raffinose consumption was also highest at this pH. The results of this study will allow selection of the optimum growth conditions of L. fermentum with elevated levels of α-gal to be used in the reduction of NDO in soy products when used as starter cultures.-
dc.descriptionFil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina-
dc.descriptionFil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina-
dc.descriptionFil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina-
dc.formatapplication/pdf-
dc.formatapplication/pdf-
dc.formatapplication/pdf-
dc.formatapplication/pdf-
dc.languageeng-
dc.publisherSpringer-
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s00253-003-1532-z-
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs00253-003-1532-z-
dc.rightsinfo:eu-repo/semantics/restrictedAccess-
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/-
dc.sourcereponame:CONICET Digital (CONICET)-
dc.sourceinstname:Consejo Nacional de Investigaciones Científicas y Técnicas-
dc.sourceinstacron:CONICET-
dc.subjectLACTIC ACID BACTERIA-
dc.subjectRAFFINOSE-TYPE SUGARS-
dc.subjectENVIRONMENTAL PH-
dc.subjectOtras Ciencias Biológicas-
dc.subjectCiencias Biológicas-
dc.subjectCIENCIAS NATURALES Y EXACTAS-
dc.titleEffect of pH on Lactobacillus fermentum growth, raffinose removal, α-galactosidase activity and fermentation products-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/publishedVersion-
dc.typeinfo:ar-repo/semantics/articulo-
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