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[null,"1.","Record Nr.",null,"UNINA9910479909803321"]
[null,null,"Autore",null,"Hugenholtz J (Jeroen)"]
[null,null,"Titolo",null,"Na het zuur, het zoet! [[electronic resource] /] / Jeroen Hugenholtz"]
[null,null,"Pubbl/distr/stampa",null,"Amsterdam, : Vossiuspers UvA, 2007"]
[null,null,"ISBN",null,"1-281-98607-0"]
[{"$nulls":4},"9786611986070"]
[{"$nulls":4},"90-485-0748-0"]
[null,null,"Descrizione fisica",null,"1 online resource (30 p.)"]
[null,null,"Collana",null,"VOR Natuurwetenschappen, Wiskunde en Informatica"]
[null,null,"Disciplina",null,"547.215"]
[null,null,"Soggetti",null,"Lactic acid bacteria"]
[{"$nulls":4},"Molecular microbiology"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Olandese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Sommario/riassunto","Melkzuurbacteri zijn uitgesproken specialisten in de snelle omzetting van verschillende suikers in melkzuur. Dit type fermentatie wordt veel aangetroffen in grondstoffen van plantaardige en dierlijke oorsprong met hoge gehaltes aan koolhydraten, en zorgen voor de snelle verzuring en het behoud van deze voedingsbronnen. Deze gespecialiseerde stofwisseling kan ook toegepast worden in de productie van andere, industrieel interessante componenten, zola laag-calorische zoetstoffen (sorbitol, alanine), structuurverbeteraars (polysacchariden), smaakstoffen (diacetyl, en verschillende kaasaroma's) en"]