Co-fermentation of glucose and citrate by Lactococcus lactis diacetylactis : quantification of the relative metabolic rates by isotopic analysis at natural abundance-Reference-Cited by-同舟云学术

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Co-fermentation of glucose and citrate by Lactococcus lactis diacetylactis : quantification of the relative metabolic rates by isotopic analysis at natural abundance

Published:2003-10-01 Issue:5-6 Volume:62 Page:489-497
ISSN:0175-7598
Container-title:Applied Microbiology and Biotechnology
language:
Short-container-title:Applied Microbiology and Biotechnology

Author:

Goupry S.,Gentil E.,Akoka S.,Robins R. J.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00253-003-1313-8.pdf

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk;International Journal of Food Microbiology;2018-01

2. New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins;International Journal of Food Microbiology;2013-01

3. Effect of light Sphagnum peat on odour formation in the early stages of biowaste composting;Waste Management;2010-05

4. Natural-abundance isotope ratio mass spectrometry as a means of evaluating carbon redistribution during glucose-citrate cofermentation by Lactococcus lactis;European Journal of Biochemistry;2004-11

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