Inhibitory Effect of Autoclaving Whey-Based Medium on Propionic Acid Production by Propionibacterium shermanii

Propionic acid production by Propionibacterium shermanii was compared in pasteurized and autoclaved whey-based media. Propionic acid production decreased with increasing whey concentration in autoclaved media but not in pasteurized media. Increasing the yeast extract concentration from 5 to 10 g/lit...

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Dades bibliogràfiques

Publicat a:	Appl Environ Microbiol
Autors principals:	Anderson, Thomas M., Bodie, Elizabeth A., Goodman, Nelson, Schwartz, Robert D.
Format:	Artigo
Idioma:	Inglês
Publicat:	American Society for Microbiology (ASM) 1986
Matèries:	Food Microbiology
Accés en línia:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC238886/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16346998/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.51.2.427-428.1986
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