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)...
Kaydedildi:
| Yayımlandı: | Appl Environ Microbiol |
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| Asıl Yazarlar: | , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
American Society for Microbiology (ASM)
1993
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| Konular: | |
| Online Erişim: | 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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