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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
209
fermented vegetables
heterofermenters. e final products of strains from both groups con-
tain lactic acid though two different pathways of lactic acid produc-
tion. Homolactic and heterolactic fermentations by lactic acid bacteria
are demonstrated below. Homofermenters produce mainly lactic acid,
via the glycolytic ( Embden- Meyerhof) pathway. Heterofermenters
produce lactic acid plus appreciable amount of ethanol, acetate and
carbon dioxide, via the 6-phosphoglucanate/ phosphoketolase path-
way (Axelsson, 1998). Homolactic fermentation converts one mole of
glucose into two moles of lactic acid, whereas the heterolactic fermen-
tation converts ...
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Publisher Resources

ISBN: 9781439844960