Cellular fatty acids analysis in the identification of lactic acid bacteria.
作者信息
Gilarová R, Voldrich M, Demnerová K, Cerovský M, Dobiás J
机构信息
Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic.
出版信息
Int J Food Microbiol. 1994 Dec;24(1-2):315-9. doi: 10.1016/0168-1605(94)90129-5.
PMID:7703024
Abstract
The main factors affecting the cellular fatty acid composition such as cultivation temperature, pH and NaCl content of cultivation medium, growth stage and the method of fat isolation are summarised. The effects of these factors on the fatty acids patterns are compared with those found after the cultivation of several strains of Lactobacillus sake and L. pentosus.
摘要
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