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Production of propionic acid in a fermented dairy beverage

โœ Scribed by Farhadi, Shahla; Khosravi-Darani, Kianoush; Mashayekh, Mortaza; Mortazavian, Amir M; Mohammadi, Abdorreza; Shahraz, Farzaneh

Book ID
119825103
Publisher
John Wiley and Sons
Year
2012
Tongue
English
Weight
298 KB
Volume
66
Category
Article
ISSN
1364-727X

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โœ Sanni, A. I. ;Oso, B. A. ๐Ÿ“‚ Article ๐Ÿ“… 1988 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 320 KB

The traditional process for preparing agadagidi is described. Yeasts and bacteria were the associated microorganisms involved in various stages of fermentation. The frequently isolated genera are Succlturo~nlws. h L K O n f j . Y / ( J C . and S/rep/ococcus. Bucillius and Microc,occus occurred occas