Production of Bitter Flavor Components by Lactic Cultures
نویسندگان
چکیده
منابع مشابه
Diacetyl, acetoin, and acetaldehyde production by mixed-species lactic starter cultures.
Citrate utilization and acetoin, diacetyl, acetaldehyde, and lactic acid production in milk at 21 C by five different mixed-strain starters, containing Streptococcus diacetilactis (D type), Leuconostoc (B type), and S. diacetilactis and Leuconostoc (BD type), were measured. BD and D cultures utilized citrate more rapidly and produced more diacetyl, acetoin, and acetaldehyde than B types. All cu...
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Single and mixed starter cultures of lactic acid bacteria (LAB): Weissella confusa MNC20, Lactobacillus plantarum MNC21, Lactococcus lactis MNC24 and Lactobacillus fermentum MNC34 and yeasts: Issatchenkia orientalis MNC20Y and Saccharomyces cerevisiae MNC21Y were used to produce Obushera, a fermented sorghum beverage. Microbial counts, pH, sugars, organic acids, and volatile compounds in starte...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1971
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(71)85773-9