Chemical Nature of Malty Flavor and Aroma Produced by Streptococcus lactis var. maltigenes
Mature skim milk cultures of Streptococcus lactis var. maltigenes were steam distilled at low temperature under reduced pressure. Ethyl ether extracts were prepared from the distillates and analyzed by gas-liquid chromatography and mass spectrometry. Twenty of 31 components detected in the culture d...
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| Pubblicato in: | Appl Microbiol |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Microbiology (ASM)
1971
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC376295/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5171205/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.22.3.263-266.1971 |
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