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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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Cogan, Timothy M., O'Dowd, Mary, Mellerick, Dervla
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1981
Assuntos:	Food Microbiology and Toxicology
Acesso em linha:	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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