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Influence of ripening container on the lactic acid bacteria population in Tulum cheese

✍ Scribed by S. Cakmakci; E. Dagdemir; A. A. Hayaloglu; M. Gurses; E. Gundogdu

Publisher
Springer
Year
2007
Tongue
English
Weight
231 KB
Volume
24
Category
Article
ISSN
1573-0972

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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. πŸ“‚ Article πŸ“… 1981 πŸ› John Wiley and Sons 🌐 English βš– 316 KB πŸ‘ 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