## Abstract The production of βbutter aromaβ compounds (diacetyl β DC; acetoin β AMC) by __Leuconostoc sp.__ and __Streptococcus diacetylactis__ was optimized in different cultural conditions. In batch cultures the productivity depended upon the medium, physiological state of strain and of temperat
Bacterial production of diacetyl and actoin in wine
β Scribed by J. C. M. Fornachon; B. Lloyd
- Publisher
- John Wiley and Sons
- Year
- 1965
- Tongue
- English
- Weight
- 575 KB
- Volume
- 16
- Category
- Article
- ISSN
- 0022-5142
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## Abstract Nine strains of starter cultures belonging to the genera __Streptococcus, Leuconostoc and Lactobacillus__ were studied for the effect of pyruvate concentration, incubation period and the associative growth on the production of acetoin and diacetyl in skim milk. The absolute amount of ac