"Lactobacillus pontis " is capable of using fructose as a carbon source and convert lactate, acetate, ethanol, glycerol, and carbon dioxide . " "'Lactobacillus pontis " "'cannot use citrate as an electron acceptor in the presence of maltose.
32.
"Lactobacillus pontis " is capable of using fructose as a carbon source and convert lactate, acetate, ethanol, glycerol, and carbon dioxide . " "'Lactobacillus pontis " "'cannot use citrate as an electron acceptor in the presence of maltose.
33.
In French, they are called " demoiselles coiff�es " ( " ladies with hairdos " ) or " chemin�es de f�es " ( " fairy chimneys " ) and a number of them are found in the Alpes-de-Haute-Provence; one of the best-known examples is the formation called Demoiselles Coiff�es de Pontis.
34.
In the Middle Ages, Isoletta was known as " Insula " ( Isola ) and " Insula Pontis Solarati " . ( Isola del Ponte Solarato ), The first fortification dates back to 702, when the Lombards of Benevento made settlement in order to use the land as a garrison for their raids in the Liri Valley ( Arpino, Sora ).
35.
Along with other " Lactobacillus " species, it is capable of converting sugars, such as lactose, into lactic acid . " Lactobacillus pontis " is classified under the phylum Firmicutes, class Bacilli, and is a member of the family Lactobacillaceae and is found to be responsible for the fermentation of sourdough, along with many other " Lactobacillus " species.
36.
Scientists isolated " Lactobacillus pontis " as well as many common species such as " Lactobacillus reuteri ", " Lactobacillus brevis ", and " Lactobacillus sanfranciscensis " by investigating protein patterns in cells, physiological features, and running rye sourdough was discovered to be a new species by reason of protein configurations, physiological features, and by GC-content.
37.
Species of sourdough " Lactobacilli " exhibit unique technological properties related to the flavor, texture, and shelf-life of sourdough bread . " "'Lactobacillus pontis " "'expresses genes coding for Cystathionine lyase ( Cxl ), which contributes to the development of flavor in the process of cheese ripening and it is shown to improve the taste and flavor of bread.
