Starch Flocculation by the Sweet Potato Sour Liquid Is Mediated by the Adhesion of Lactic Acid Bacteria to Starch

In the current study, we focused on the mechanism underlying starch flocculation by the sweet potato sour liquid. The traditional microbial techniques and 16S rDNA sequencing revealed that Lactobacillus was dominant flocculating microorganism in sour liquid. In total, 86 bacteria, 20 yeasts, and 10...

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Detalles Bibliográficos
Autores principales: Zhang, Lili, Yu, Yang, Li, Xinhua, Li, Xiaona, Zhang, Huajiang, Zhang, Zhen, Xu, Yunhe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2017
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5524740/
https://www.ncbi.nlm.nih.gov/pubmed/28791000
http://dx.doi.org/10.3389/fmicb.2017.01412

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5524740/
https://www.ncbi.nlm.nih.gov/pubmed/28791000
http://dx.doi.org/10.3389/fmicb.2017.01412

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