Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and alpha-amylase production at pH 4.0.

Source:http://linkedlifedata.com/resource/pubmed/id/12430774

Int. J. Food Microbiol. 2003 Jan 15 80 1 77-87

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PMID
12430774