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Production of acetoin and diacetyl by lactic acid bacteria in skimmed milk with added citrate and pyruvate

✍ Scribed by Fakhriya Z. Hegazi; Ibrahim G. Abo-Elnaga

Book ID
112478810
Publisher
Springer
Year
1980
Tongue
English
Weight
357 KB
Volume
171
Category
Article
ISSN
0044-3026

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πŸ“œ SIMILAR VOLUMES

Factors influencing the production of ac
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

Production of diacetyl and acetoin by la
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✍ Oberman, H. ;PiΔ…tkiewicz, A. ;Libudzisz, Z. πŸ“‚ Article πŸ“… 1982 πŸ› John Wiley and Sons 🌐 English βš– 390 KB πŸ‘ 1 views

## Abstract The production of β€œbutter 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