Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471

摘要: The effects of sugars relevant for sourdough fermentation (i.e. glucose, fructose, maltose, and sucrose) on the kinetics bacteriocin-producing Lactobacillus amylovorus DCE 471 strain were assessed. applied solely or in combination a simulation medium during batch fermentations at temperature pH conditions encountered production type II sourdoughs. When growing single energy source, glucose was preferentially consumed by L. 471, followed maltose fructose. unable to grow sucrose. In glucose-containing mixtures, always most rapidly seemed steer its growth early phase, mainly because delaying effect consumption. Maltose consumption started only when low levels reached. all cases, fructose used as an source not terminal electron acceptor, since no acetic acid mannitol produced. Increased bacteriocin titres observed with binary ternary sugar combinations compared sources. Thus, diversity stimulate amylovorin Cell L paralleled tested.