Activation of the Diacetyl/Acetoin Pathway in Lactococcus lactis subsp. lactis bv. diacetylactis CRL264 by Acidic Growth

Lactococcus lactis subsp. lactis bv. diacetylactis strains are aroma-producing organisms used in starter cultures for the elaboration of dairy products. This species is essentially a fermentative microorganism, which cometabolizes glucose and citrate to yield aroma compounds through the diacetyl/ace...

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Autors principals: García-Quintáns, Nieves, Repizo, Guillermo, Martín, Mauricio, Magni, Christian, López, Paloma
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology (ASM) 2008
Matèries:
Food Microbiology
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC2292580/
https://ncbi.nlm.nih.gov/pubmed/18245243
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01851-07
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