Influence of NaCl and NaCO2 on the Lactic Acid Fermentation of Lactobacillus curvatus Grown in MRS Medium
Lactic acid bacteria are microorganisms of major importance in food industry, mainly for its lactic acid production which contributes for food preservation and organoleptic properties. In the case of meat products, these bacteria are useful because they reduce nitrates and nitrites. The reduction of...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2001-01-01
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| Series: | Semina: Ciências Exatas e Tecnológicas |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semexatas/article/view/1525 |