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Identification of lactic acid bacteria in Moroccan raw milk and traditionally fermented skimmed milk ‘lben’

✍ Scribed by M. Ouadghiri; M. Vancanneyt; P. Vandamme; S. Naser; D. Gevers; K. Lefebvre; J. Swings; M. Amar

Book ID
108840244
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
190 KB
Volume
106
Category
Article
ISSN
1364-5072

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Factors influencing the production of acetoin and diacetyl by lactic acid bacteria in skim milk
✍ Abo-Elnaga, I. G. ;Hegazi, F. Z. 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 316 KB 👁 1 views

## 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