Search results for "Lactobacillus curvatus"
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Two Methods for Highlighting the Influence of Sugars Type on Fermentation Processes Produced by Staphylococcus Carnosus and Lactobacillus Curvatus
2011
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.