## Abstract The production of “butter aroma” compounds (diacetyl ‐ DC; acetoin ‐ 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
Effect of Lactate on the Growth and Production of Diacetyl and Acetoin by Lactobacilli
✍ Scribed by Benito de Cárdenas, Ida L.; Ledesma, Orlando V.; Pesce de Ruiz Holgado, Aída A.; Oliver, Guillermo
- Book ID
- 121927787
- Publisher
- American Dairy Science Association
- Year
- 1985
- Tongue
- English
- Weight
- 377 KB
- Volume
- 68
- Category
- Article
- ISSN
- 0022-0302
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
## Abstract Conditions for the laboratory‐scale production of acetoin plus diacetyl by __Enterobacter Cloacae__ ATCC 27613 were studied. Thirty‐five g acetoin plus diacetyl/50 g sucrose were obtained when fermentation was carried out in 2. 5 liter medium containing 12.5 g peptone and 12. 5 g yeast
## 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