Polysaccharide Production by Propionibacteria during Lactose Fermentation
作者： Vaughan L. Crow
DOI: 10.1128/AEM.54.7.1892-1895.1988
关键词: Lactose 、 Propionibacterium 、 Polysaccharide 、 Food science 、 Bacteria 、 Galactose 、 Propionate 、 Chemistry 、 Metabolism 、 Fermentation 、 Biochemistry
摘要: The fermentation products from 10 strains of propionibacteria accounted for only 72% (average value) the lactose carbon utilized. balance was by production a polysaccharide containing methylpentose (the major component), glucose, and galactose. presence explained low ratios propionate to acetate (<2:1).
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