Microbial Production of 2,3-Butylene Glycol from Cheese Whey
Six microorganisms that produced acetoin or diacetyl or both from glucose were tested for the production of 2,3-butylene glycol from lactose. Bacillus polymyxa and Streptococcus faecalis gave positive results and were tested in unmodified wheys. Cottage cheese whey was unsatisfactory, but B. polymyx...
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| Publicado no: | Appl Environ Microbiol |
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| Principais autores: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1982
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC244211/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16346020/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.43.5.1216-1218.1982 |
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