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)...

Полное описание

Библиографические подробности

Опубликовано в::	Appl Environ Microbiol
Главные авторы:	Bassit, Naïma, Boquien, Clair-Yves, Picque, Daniel, Corrieu, Georges
Формат:	Artigo
Язык:	Inglês
Опубликовано:	American Society for Microbiology (ASM) 1993
Предметы:	Food Microbiology
Online-ссылка:	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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