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BIOspektrum

, Volume 24, Issue 1, pp 27–30 | Cite as

Unser täglich Brot: Helfer in der Lebensmittelfermentation

  • Charles M. A. P. Franz
  • Mareike Wenning
  • Wilhelm Bockelmann
  • Horst Neve
  • Knut J. Heller
Wissenschaft Lactobacillus – Mikrobe des Jahres 2018
  • 46 Downloads

Abstract

Lactobacilli are involved in fermentation of milk-, plant-, or meat-based food products. They metabolize hexose sugars to lactic acid during fermentation, leading to a decrease in the pH. This preservative effect contributes to the digestibility of the raw material and improves the organo leptic properties of the product. Food fermentations are widely utilized in modern food production, with lactobacilli as defined starter cultures, specifically in the production of fermented raw sausages or milk products.

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Copyright information

© Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature 2018

Authors and Affiliations

  • Charles M. A. P. Franz
    • 1
    • 3
  • Mareike Wenning
    • 2
  • Wilhelm Bockelmann
    • 1
  • Horst Neve
    • 1
  • Knut J. Heller
    • 1
  1. 1.Institut für Mikrobiologie und Biotechnologie des Max Rubner-InstitutsKielDeutschland
  2. 2.Lehrstuhl für Mikrobielle Ökologie, Ziel – Institute for Food & HealthTU MünchenMünchenDeutschland
  3. 3.Max Rubner-Institut Bundesforschungsinstitut für Ernährung und Lebensmittel Institut für Mikrobiologie und BiotechnologieKielDeutschland

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