Fermentation pH Influences the Physiological-State Dynamics of Lactobacillus bulgaricus CFL1 during pH-Controlled Culture

Aline Rault; Marielle Bouix; Catherine Béal

doi:10.1128/AEM.02725-08

Journal Articles Applied and Environmental Microbiology Year : 2009

Fermentation pH Influences the Physiological-State Dynamics of Lactobacillus bulgaricus CFL1 during pH-Controlled Culture

(1) , (1) , (1)

1

Aline Rault

Function : Author

Génie et Microbiologie des Procédés Alimentaires

Marielle Bouix

Function : Author

Génie et Microbiologie des Procédés Alimentaires

Catherine Béal

Function : Author
PersonId : 14566
IdHAL : catherine-beal
ORCID : 0000-0002-2169-5492
IdRef : 120254298

Génie et Microbiologie des Procédés Alimentaires

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Life Sciences [q-bio] Biotechnology Engineering Sciences [physics] Chemical and Process Engineering

Catherine BEAL : Connect in order to contact the contributor

https://hal-agroparistech.archives-ouvertes.fr/hal-01560803

Submitted on : Wednesday, July 12, 2017-6:51:03 AM

Last modification on : Friday, August 5, 2022-2:38:10 PM

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hal-01560803 , version 1 (12-07-2017)

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HAL Id : hal-01560803 , version 1
DOI : 10.1128/AEM.02725-08
PUBMEDCENTRAL : PMC2704822

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Aline Rault, Marielle Bouix, Catherine Béal. Fermentation pH Influences the Physiological-State Dynamics of Lactobacillus bulgaricus CFL1 during pH-Controlled Culture. Applied and Environmental Microbiology, 2009, 75 (13), pp.4374 - 4381. ⟨10.1128/AEM.02725-08⟩. ⟨hal-01560803⟩

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Fermentation pH Influences the Physiological-State Dynamics of Lactobacillus bulgaricus CFL1 during pH-Controlled Culture

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