Pediococcus cerevisiae 8081

Salami Beef Pediococcus cerevisiae Europe, world... 

Enjera Tef flour, wheat Acidic, sourdough, leavened, pancake-like bread, staple Lactobacillus ponds. Lb. plantarum, Leuc. mesen-teroides, Pediococcus cerevisiae, Sacch. cerevisiae, Candida glabrata Ethiopia (Lee, 1997)... 

Acetobacter pastorianum Acetobacter xylinum Escherichia coli Staphylococcus aureus Pseudomonas aeruginosa Lactobacterium buchneri Lactobacillus pastorianus Lactobacillus brevis Pediococcus cerevisiae... 

Streptococcus faecalis or Pediococcus cerevisiae (Foley et oZ., 1955). Only the 4-amino PGA derivatives seem to have a selective effect on leukemia in children other leukemias, such as the myeloid mouse leukemias, are resistant. Resistance to one antifolic, e.g. amethopterin, generally confers resistance to all other folic antagonists, including the diaminodichloro-phenylpyrimidines. 

Nearly all microbiological assays for pterinoids have been by means of Streptococcus faecalis, Lactobacillus casei, Pediococcus cerevisiae and, for biopterin, Crithidia fasdculata. The subject of microbiological assays was reviewed (Hutner etal, 1958) therefore this section is brief. 

Apart from spontaneous fermentation, controlled fermentatioin on inoculation with Lactobacillus plantarum and Pediococcus cerevisiae is also used. 

Lebanon bologna Mixture of Pediococcus cerevisiae/ Lactobaciiius piantarum... 

The starter cultirre for cucumber fermentation usually consists of the normal mixed microbial flora of cucumbers, including Lb. mesenteroides. Enterococcus faecalis, Pediococcus cerevisiae. Lb. brevis, and Lb. plantarum. Of these, the pediococci and Lb. plantarum are the most involved, with Lb. brevis being undesirable because of its ability to produce gas. Lb. plantarum is the most essential species in pickle production, as it is for sauerkraut production. The natural fermentation of cucumbers, though in practice for many years, can lead to pickle spoilage and thereby serious economic loss. A controlled fermentation of cucumbers brined in bulk has been developed, and this process not only reduces economic losses but also leads to a more uniform product over a shorter period of time (10-12 days). This method employs a chlorinated brine of 25° salinometer, acidification with acetic acid, the addition of sodium acetate, and inoculation with P. cerevisiae and Lh. plantarum or with Lb. plantarum only. 

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