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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Detaylı Bibliyografya
Asıl Yazarlar: Anderson, Thomas M., Bodie, Elizabeth A., Goodman, Nelson, Schwartz, Robert D.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: 1986
Konular:
Food Microbiology
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC238886/
https://ncbi.nlm.nih.gov/pubmed/16346998
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