Graduation date: 1966Acetaldehyde is known to be responsible for the green\ud or yogurt-like flavor defect of lactic cultures. This study was undertaken\ud to extend the knowledge of acetaldehyde production and utilization\ud by microorganisms normally found in mixed-strain butter cultures.\ud It is anticipated that the resulting information will contribute\ud to a more thorough understanding of the development of a green\ud flavor defect; hence, to methods of avoiding and overcoming this\ud defect.\ud Acetaldehyde production by single-strain cultures of S. lactis,\ud S. cremoris, and S. diacetilactis was found to parallel the increase in\ud microbial population. S. lactis and S. cremoris were found to remove\ud some of the acetaldehyde pro...
The process of acetaldehyde formation by the yogurt bacterium Streptococcus thermophilus is describe...
The results presented indicate that the production of diacetyl in butter cultures and pure cultures ...
In unsalted butter made from sweet cream with butter culture there was commonly a striking productio...
Butter cultures normally contain two distinct types of bacteria, (a) a typical lactic acid forming t...
Graduation date: 1967The tendency for certain single- and mixed-strain lactic\ud starter cultures to...
Studies on the bacteriology of butter cultures have shown that two types of bacteria are normally pr...
Graduation date: 1968Single-strain cultures of Streptococcus cremoris, Streptococcus\ud lactis, Stre...
1. The. addition of purified acetylmethylcarbinol to sterile skimmilk, adjusted to an acidity and a ...
Graduation date: 1965Numerous investigations have been made on the contribution of\ud butter culture...
When acetylmethylcarbinol or diacetyl was added to a tomato bouillon culture of one of the citric ac...
In this paper the experiments on microbiological quality and aroma components of yoghurt samples pro...
AbstractIn this study a natural culture medium that mimics the synthetic yeast peptone glucose mediu...
E.H.E. AYAD, A. VERHEUL, W.J.M. ENGELS, J.T.M. WOUTERS AND G. SMIT. 2001. Combinations of lactococca...
Lactococcus lactis subsp. lactis biovar diacetylactis strains are used in the dairy industry for gen...
Diacetyl and the closely related compound acetoin impart desirable buttery flavour and odour to many...
The process of acetaldehyde formation by the yogurt bacterium Streptococcus thermophilus is describe...
The results presented indicate that the production of diacetyl in butter cultures and pure cultures ...
In unsalted butter made from sweet cream with butter culture there was commonly a striking productio...
Butter cultures normally contain two distinct types of bacteria, (a) a typical lactic acid forming t...
Graduation date: 1967The tendency for certain single- and mixed-strain lactic\ud starter cultures to...
Studies on the bacteriology of butter cultures have shown that two types of bacteria are normally pr...
Graduation date: 1968Single-strain cultures of Streptococcus cremoris, Streptococcus\ud lactis, Stre...
1. The. addition of purified acetylmethylcarbinol to sterile skimmilk, adjusted to an acidity and a ...
Graduation date: 1965Numerous investigations have been made on the contribution of\ud butter culture...
When acetylmethylcarbinol or diacetyl was added to a tomato bouillon culture of one of the citric ac...
In this paper the experiments on microbiological quality and aroma components of yoghurt samples pro...
AbstractIn this study a natural culture medium that mimics the synthetic yeast peptone glucose mediu...
E.H.E. AYAD, A. VERHEUL, W.J.M. ENGELS, J.T.M. WOUTERS AND G. SMIT. 2001. Combinations of lactococca...
Lactococcus lactis subsp. lactis biovar diacetylactis strains are used in the dairy industry for gen...
Diacetyl and the closely related compound acetoin impart desirable buttery flavour and odour to many...
The process of acetaldehyde formation by the yogurt bacterium Streptococcus thermophilus is describe...
The results presented indicate that the production of diacetyl in butter cultures and pure cultures ...
In unsalted butter made from sweet cream with butter culture there was commonly a striking productio...