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Der fermentative Abbau der Kartoffelstärkekörner
Author(s) -
Czaja A. Th.
Publication year - 1972
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19720240506
Subject(s) - starch , fermentation , microorganism , potato starch , bacteria , chemistry , germination , food science , botany , biology , genetics
The Fermentative Degradation of Potato Starch Granules. The difference between the fermentation of the starch granules as a whole in the living cells during germination of the potato tuber and the enzymatic destruction of the isolated starch granules by microorganisms (bacteria or fungi) is once more demonstrated. The last named process results by setting pores or little channels into the substance of the starch granules or following the weaker zones of the sheaths.