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Cells of Streptococcus lactis subsp. diacetylactis DRC3 which had been grown on lactose in the presence of citrate were unable to form acetoin and diacetyl (AD) from citrate when suspended in succinate buffer, pH 4.4. Inclusion of both a source of energy and nitrogen in the buffer was necessary for AD formation. Concentrations of AD and D at pH 4.4...
Whole-cell suspensions of Lactobacillus plantarum grown on lactose in the presence of citrate did not produce acetoin and diacetyl (AD) (D) from citrate in succinate buffer, pH 4.4 unless both a source of energy and nitrogen was present, but did from pyruvate. The total AD and the amount of D, produced by citrate-grown cells, from citrate were abou...
The ability of Lactobacillus casei subsp. pseudoplantarum to produce acetoin and diacetyl (AD) was evaluated in succinate buffer (initial pH 4.4) containing sodium pyruvate, at 30°C. Cells grown in MRS broth containing pyruvate produced AD more rapidly than did an equal number of cells either grown in broth without pyruvate or even stored, after ha...
Eleven strains of homofermentative and heterofermentative lactic acid bacteria were screened for acetoin (A) and diacetyl (D) production from pyruvate and citrate in a peptone-yeast extract-glucose broth. The homofermenters, except Streptococcus faecalis subsp. liquefaciens, produced much more AD from pyruvate than from citrate; the opposite was tr...
One hundred and fourty five lactobacilli, leuconostocs and pediococci were isolated from salted raw milks incubated at 30°C for 4 to 21 d. Of 126 lactobacilli isolated, mostly from 9 to 12% salted milk, 115 were identified as homofermentative, nonthermophilic lactobacilli-73 were classified as Lactobacillus plantarum, 31 Lactobacillus casei, 8 stra...
White pickled cheeses of the Domiati type were made from a 1:1 mixture of raw cows' and buffaloes' milk (5.5% fat) with and without heating momentarily to 72°e. To cheese milk were added: (a) 6.5% salt + 2% Lactobacillus casei subsp. pseudoplantarum 333C starter, (b) 9% salt + 2% Lactobacillus casei starter, (c) 9% salt + 2% Pediococcus sp. 452 sta...