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
Autores principales: Bassit, Naïma, Boquien, Clair-Yves, Picque, Daniel, Corrieu, Georges
Formato: Artigo
Lenguaje:Inglês
Publicado: 1993
Materias:
Food Microbiology
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC182177/
https://ncbi.nlm.nih.gov/pubmed/16348966
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