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acidipropionibacterium jensenii dsm 20535  (DSMZ)


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    DSMZ acidipropionibacterium jensenii dsm 20535
    Acidipropionibacterium Jensenii Dsm 20535, supplied by DSMZ, used in various techniques. Bioz Stars score: 93/100, based on 6 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/result/acidipropionibacterium jensenii dsm 20535/product/DSMZ
    Average 93 stars, based on 6 article reviews
    acidipropionibacterium jensenii dsm 20535 - by Bioz Stars, 2026-06
    93/100 stars

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    Acidipropionibacterium Jensenii Dsm 20535, supplied by DSMZ, used in various techniques. Bioz Stars score: 93/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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    Fig. 2. Substrate consumption and metabolites produced during a secondary fermentation of A. <t>jensenii</t> with medium composed of 50% (v/v) (LAB-F) and 50% (v/v) L-BSG. For the first two days, pH was controlled at 6.5 and thereafter it was controlled at pH 6. The end product after 10 days of fermentation with 50% (v/v) (LAB-F) and 50% (v/v) L-BSG is termed as LPF. Error bars indicate ±1 standard deviation; n = 3.
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    Fig. 2. Substrate consumption and metabolites produced during a secondary fermentation of A. <t>jensenii</t> with medium composed of 50% (v/v) (LAB-F) and 50% (v/v) L-BSG. For the first two days, pH was controlled at 6.5 and thereafter it was controlled at pH 6. The end product after 10 days of fermentation with 50% (v/v) (LAB-F) and 50% (v/v) L-BSG is termed as LPF. Error bars indicate ±1 standard deviation; n = 3.
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    Fig. 2. Substrate consumption and metabolites produced during a secondary fermentation of A. <t>jensenii</t> with medium composed of 50% (v/v) (LAB-F) and 50% (v/v) L-BSG. For the first two days, pH was controlled at 6.5 and thereafter it was controlled at pH 6. The end product after 10 days of fermentation with 50% (v/v) (LAB-F) and 50% (v/v) L-BSG is termed as LPF. Error bars indicate ±1 standard deviation; n = 3.
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    Fig. 2. Substrate consumption and metabolites produced during a secondary fermentation of A. <t>jensenii</t> with medium composed of 50% (v/v) (LAB-F) and 50% (v/v) L-BSG. For the first two days, pH was controlled at 6.5 and thereafter it was controlled at pH 6. The end product after 10 days of fermentation with 50% (v/v) (LAB-F) and 50% (v/v) L-BSG is termed as LPF. Error bars indicate ±1 standard deviation; n = 3.
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    Fig. 2. Substrate consumption and metabolites produced during a secondary fermentation of A. jensenii with medium composed of 50% (v/v) (LAB-F) and 50% (v/v) L-BSG. For the first two days, pH was controlled at 6.5 and thereafter it was controlled at pH 6. The end product after 10 days of fermentation with 50% (v/v) (LAB-F) and 50% (v/v) L-BSG is termed as LPF. Error bars indicate ±1 standard deviation; n = 3.

    Journal: LWT

    Article Title: Fermentation of brewer's spent grain liquids to increase shelf life and give an organic acid enhanced ingredient.

    doi: 10.1016/j.lwt.2023.114911

    Figure Lengend Snippet: Fig. 2. Substrate consumption and metabolites produced during a secondary fermentation of A. jensenii with medium composed of 50% (v/v) (LAB-F) and 50% (v/v) L-BSG. For the first two days, pH was controlled at 6.5 and thereafter it was controlled at pH 6. The end product after 10 days of fermentation with 50% (v/v) (LAB-F) and 50% (v/v) L-BSG is termed as LPF. Error bars indicate ±1 standard deviation; n = 3.

    Article Snippet: All four PAB strains, i.e. Propionibacterium freudenreichii (DSM 20270), Acidipropionibacterium acidipropionici (DSM 20272), Acidipropionibacterium jensenii (DSM 20274) and Acidipropionibacterium virtanenii (DSM 106790) were cultured and screened for production of organic acids in defined medium (DSMZ specified Propionibacterium medium supplemented with 10 g/L of glucose) in shake flasks without pH control for 6 days.

    Techniques: Produced, Standard Deviation