Effects of pH and Sugar on Acetoin Production from Citrate by Leuconostoc lactis

The relationship between acetoin production and citrate utilization in Leuconostoc lactis NCW1 was studied. In a complex medium the organism utilized citrate at neutral pH (initial pH, 6.3) and at acid pH (initial pH, 4.5) but produced nine times more acetoin at the latter pH. In resting cells the u...

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Publié dans:	Appl Environ Microbiol
Auteurs principaux:	Cogan, Timothy M., O'Dowd, Mary, Mellerick, Dervla
Format:	Artigo
Langue:	Inglês
Publié:	American Society for Microbiology (ASM) 1981
Sujets:	Food Microbiology and Toxicology
Accès en ligne:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC243632/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345676/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.41.1.1-8.1981
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