Effect of Initial Oxygen Concentration on Diacetyl and Acetoin Production by Lactococcus lactis subsp. lactis biovar diacetylactis

The production of aroma compounds (acetoin and diacetyl) in fresh unripened cheese by Lactococcus lactis subsp. lactis biovar diacetylactis CNRZ 483 was studied at 30°C at different initial oxygen concentrations (0, 21, 50, and 100% of the medium saturation by oxygen). Regardless of the initial O(2)...

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Detalles Bibliográficos

Publicado en:	Appl Environ Microbiol
Principais autores:	Bassit, Naïma, Boquien, Clair-Yves, Picque, Daniel, Corrieu, Georges
Formato:	Artigo
Idioma:	Inglês
Publicado:	American Society for Microbiology (ASM) 1993
Assuntos:	Food Microbiology
Acceso en liña:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC182177/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16348966/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.59.6.1893-1897.1993
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