Diacetyl of lactic acid bacteria from milk and fermented foods in Thailand
Author:
Publisher
Microbiology Research Foundation
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://www.jstage.jst.go.jp/article/jgam/49/5/49_5_301/_pdf
Reference36 articles.
1. Effect of Initial Oxygen Concentration on Diacetyl and Acetoin Production by Lactococcus lactis subsp. lactis biovar diacetylactis
2. Production of volatile aroma compounds by kefir starter cultures
3. Improvement of Diacetyl Production by Lactococcus lactis ssp. lactis CNRZ 483 Through Oxygen Control
4. Isolation and properties of Lactococcus lactis subsp. lactis biovar diacetylactis CNRZ 483 mutants producing diacetyl and acetoin from glucose
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