The Experts below are selected from a list of 3 Experts worldwide ranked by ideXlab platform

Michio Kozaki - One of the best experts on this subject based on the ideXlab platform.

  • Identification and Characteristics of Lactic Acid Bacteria Isolated from Sour Dough Sponges.
    Bioscience biotechnology and biochemistry, 1992
    Co-Authors: Sanae Okada, Masayuki Ishikawa, Iwao Yoshida, Tai Uchimura, Naohiro Ohara, Michio Kozaki
    Abstract:

    Lactic acid bacteria in four samples of sour Dough Sponges were studied quantitatively and qualitatively. In each sponge, there were one or two species of the genus Lactobacillus: L. reuteri and L. curvatus in San Francisco sour Dough sponge, L. brevis and L. hilgardii in panettone sour Dough sponge produced in Italy, L. sanfrancisco from a rye sour Dough sponge produced in Germany, and L. casei and L. curvatus from a rye sour Dough sponge produced in Switzerland. For all isolates except the L. reuteri strains oleic acid, a component of the Tween 80 added to the medium, was essential for growth. It was of interest that lactobacilli requiring oleic acid were the predominant flora of lactic acid bacteria in the microbial environment of sour Dough Sponges.

Sanae Okada - One of the best experts on this subject based on the ideXlab platform.

  • Identification and Characteristics of Lactic Acid Bacteria Isolated from Sour Dough Sponges.
    Bioscience biotechnology and biochemistry, 1992
    Co-Authors: Sanae Okada, Masayuki Ishikawa, Iwao Yoshida, Tai Uchimura, Naohiro Ohara, Michio Kozaki
    Abstract:

    Lactic acid bacteria in four samples of sour Dough Sponges were studied quantitatively and qualitatively. In each sponge, there were one or two species of the genus Lactobacillus: L. reuteri and L. curvatus in San Francisco sour Dough sponge, L. brevis and L. hilgardii in panettone sour Dough sponge produced in Italy, L. sanfrancisco from a rye sour Dough sponge produced in Germany, and L. casei and L. curvatus from a rye sour Dough sponge produced in Switzerland. For all isolates except the L. reuteri strains oleic acid, a component of the Tween 80 added to the medium, was essential for growth. It was of interest that lactobacilli requiring oleic acid were the predominant flora of lactic acid bacteria in the microbial environment of sour Dough Sponges.

Masayuki Ishikawa - One of the best experts on this subject based on the ideXlab platform.

  • Identification and Characteristics of Lactic Acid Bacteria Isolated from Sour Dough Sponges.
    Bioscience biotechnology and biochemistry, 1992
    Co-Authors: Sanae Okada, Masayuki Ishikawa, Iwao Yoshida, Tai Uchimura, Naohiro Ohara, Michio Kozaki
    Abstract:

    Lactic acid bacteria in four samples of sour Dough Sponges were studied quantitatively and qualitatively. In each sponge, there were one or two species of the genus Lactobacillus: L. reuteri and L. curvatus in San Francisco sour Dough sponge, L. brevis and L. hilgardii in panettone sour Dough sponge produced in Italy, L. sanfrancisco from a rye sour Dough sponge produced in Germany, and L. casei and L. curvatus from a rye sour Dough sponge produced in Switzerland. For all isolates except the L. reuteri strains oleic acid, a component of the Tween 80 added to the medium, was essential for growth. It was of interest that lactobacilli requiring oleic acid were the predominant flora of lactic acid bacteria in the microbial environment of sour Dough Sponges.

Iwao Yoshida - One of the best experts on this subject based on the ideXlab platform.

  • Identification and Characteristics of Lactic Acid Bacteria Isolated from Sour Dough Sponges.
    Bioscience biotechnology and biochemistry, 1992
    Co-Authors: Sanae Okada, Masayuki Ishikawa, Iwao Yoshida, Tai Uchimura, Naohiro Ohara, Michio Kozaki
    Abstract:

    Lactic acid bacteria in four samples of sour Dough Sponges were studied quantitatively and qualitatively. In each sponge, there were one or two species of the genus Lactobacillus: L. reuteri and L. curvatus in San Francisco sour Dough sponge, L. brevis and L. hilgardii in panettone sour Dough sponge produced in Italy, L. sanfrancisco from a rye sour Dough sponge produced in Germany, and L. casei and L. curvatus from a rye sour Dough sponge produced in Switzerland. For all isolates except the L. reuteri strains oleic acid, a component of the Tween 80 added to the medium, was essential for growth. It was of interest that lactobacilli requiring oleic acid were the predominant flora of lactic acid bacteria in the microbial environment of sour Dough Sponges.

Tai Uchimura - One of the best experts on this subject based on the ideXlab platform.

  • Identification and Characteristics of Lactic Acid Bacteria Isolated from Sour Dough Sponges.
    Bioscience biotechnology and biochemistry, 1992
    Co-Authors: Sanae Okada, Masayuki Ishikawa, Iwao Yoshida, Tai Uchimura, Naohiro Ohara, Michio Kozaki
    Abstract:

    Lactic acid bacteria in four samples of sour Dough Sponges were studied quantitatively and qualitatively. In each sponge, there were one or two species of the genus Lactobacillus: L. reuteri and L. curvatus in San Francisco sour Dough sponge, L. brevis and L. hilgardii in panettone sour Dough sponge produced in Italy, L. sanfrancisco from a rye sour Dough sponge produced in Germany, and L. casei and L. curvatus from a rye sour Dough sponge produced in Switzerland. For all isolates except the L. reuteri strains oleic acid, a component of the Tween 80 added to the medium, was essential for growth. It was of interest that lactobacilli requiring oleic acid were the predominant flora of lactic acid bacteria in the microbial environment of sour Dough Sponges.