The Anaerobic Dissimilation of Citric Acid by Cell Suspensions of Streptococcus paracitrovorus.
نویسندگان
چکیده
Streptococcus paracitrovorus (Hammer, 1920) is a heterofermentative lactic acid organism associated with Streptococcus lactis in butter cultures. In milk culture it is known to ferment citric acid with the subsequent production of diacetyl, the principal flavor and aroma constituent of cultured butter. The breakdown of citrates in milk by Streptococcus citrovorus and Streptococcus paracitrovorus, prompted Rumments (1936) to postulate the following reaction:
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ورودعنوان ژورنال:
- Journal of bacteriology
دوره 41 5 شماره
صفحات -
تاریخ انتشار 1941