Influence of temperature on flavour compound production from citrate by Lactobacillus rhamnosus ATCC 7469

Microbiological Research

Volumn 155, Issue 4, 2001, Pages 257-262

  Medina de Figueroa, R ^a,b   Oliver, G ^a   Benito de Cardenas I L ^b  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Acetoin; Citrate metabolism; Diacetyl; Lactobacilli

Indexed keywords

2,3 BUTANEDIONE; ACETOIN; ACID; BACTERIAL ENZYME; CITRATE LYASE; CITRIC ACID; ENZYME ACTIVITY; FLAVORING AGENT; GENETIC STRAIN; LACTATE DEHYDROGENASE; LACTIC ACID; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE DEHYDROGENASE; TEMPERATURE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS RHAMNOSUS;

EID: 0035077926     PISSN: 09445013     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0944-5013(01)80002-1     Document Type: Article

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