6533b861fe1ef96bd12c5691
RESEARCH PRODUCT
Two Methods for Highlighting the Influence of Sugars Type on Fermentation Processes Produced by Staphylococcus Carnosus and Lactobacillus Curvatus
Olga Draghicisubject
SucrosebiologyLactobacillus curvatusGeography Planning and Developmentfood and beveragesManagement Monitoring Policy and Lawbiology.organism_classificationLactulosechemistry.chemical_compoundchemistryBiochemistrymedicineFermentationFood scienceLactoseGlucose syrupBacteriamedicine.drugStaphylococcus carnosusdescription
Purpose of this paper is to establish the influence of different types of sugars on fermentation processes found in the meat industry. In the analysis used a mixture of bacteria (Lactobacillus curvatus and Staphylococcus carnosus ), and the types of sugars were used lactose, lactulose, sucrose and two types of glucose syrup. To highlight the speed with which the fermentation process takes place, the variation in pH for the environment and the amount of energy released during biotechnological processes was measured.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2011-10-14 | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture |