Lactic fermentation of media containing high concentrations of yeast extracts

Journal of Food Science

Volumn 62, Issue 5, 1997, Pages 1072-1075

  Gaudreau, H ^a   Champagne, C P ^b   Goulet, J ^a   Conway, J ^c  

^a UNIVERSITÉ LAVAL   (Canada)

^b Agric et Agroalimentaire Canada   (Canada)

^c LALLEMAND SAS   (France)

Author keywords

Diacetyl; Fermentation; Lactic; Whey permeate; Yeast extracts

Indexed keywords

LACTOCOCCUS LACTIS;

EID: 0030694795     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb15040.x     Document Type: Article

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