Diacetyl and Acetoin Production by Lactobacillus casei
Agitation of broth cultures of Lactobacillus casei retarded cellular dry weight accumulation but enhanced production of both diacetyl and acetoin. Addition of pyruvate overcame this retardation, but addition of sulfhydryl-protecting reagents did not. Both pyruvate and citrate enhanced accumulated dr...
Kaydedildi:
| Yayımlandı: | Appl Microbiol |
|---|---|
| Asıl Yazarlar: | , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
American Society for Microbiology (ASM)
1971
|
| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC376354/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4943268/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.22.4.517-521.1971 |
| Etiketler: |
Etiket eklenmemiş, İlk siz ekleyin!
|