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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Bibliografiske detaljer

Udgivet i:	Appl Environ Microbiol
Principais autores:	Speckman, R. A., Collins, E. B.
Format:	Artigo
Sprog:	Inglês
Udgivet:	American Society for Microbiology (ASM) 1982
Fag:	Food Microbiology and Toxicology
Online adgang:	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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