Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough

M. Halm; T. Hornbæk; N. Arneborg; S. Sefa-Dedeh; L. Jespersen

Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough

M. Halm, T. Hornbæk, N. Arneborg, S. Sefa-Dedeh, L. Jespersen

57 Citations (Scopus)

Abstract

Udgivelsesdato: JUL 1

Original language	English
Journal	International Journal of Food Microbiology
Volume	94
Issue number	1
Pages (from-to)	97-103
Number of pages	8
ISSN	0168-1605
Publication status	Published - 2004

Cite this

Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough. / Halm, M.; Hornbæk, T.; Arneborg, N. et al.

In: International Journal of Food Microbiology, Vol. 94, No. 1, 2004, p. 97-103.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Sefa-Dedeh, S.

AU - Jespersen, L.

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