EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Studies on production of flavour constituents by various lactic acid bacteria. I. Effect of milk fat on formation of lactic acid, non-protein nitrogen, amino nitrogen and free volatile fatty acid by various lactic acid bacteria



Studies on production of flavour constituents by various lactic acid bacteria. I. Effect of milk fat on formation of lactic acid, non-protein nitrogen, amino nitrogen and free volatile fatty acid by various lactic acid bacteria



Japanese Journal of Dairy Science 23(6): A195-A202



Lactobacillus bulgaricus, Streptococcus thermophilus, L. acidophilus (each incubated at 37 deg C), Str. lactis 527, Str. cremoris and L. casei (incubated at 30 deg C) each showed a characteristic lactic acid producing ability in whole and skim-milk, which was not affected by presence or absence of the milk fat.

(PDF emailed within 1 workday: $29.90)

Accession: 000511326

Download citation: RISBibTeXText



Related references

Studies on production of flavour constituents by various lactic acid bacteria. IV. Effect of milk fat on production of free volatile fatty acids by mixed lactic acid bacteria. Japanese Journal of Dairy Science 24(2): A79-A82, 1975

Studies on production of flavour constituents by various lactic acid bacteria. II. Effect of milk fat on formation of volatile carbonyl compounds by various lactic acid bacteria. Japanese Journal of Dairy Science 24(1): A27-A31, 1975

Studies on production of flavour constituents by various lactic acid bacteria. III. Effect of milk fat on production of free amino acids by various lactic acid bacteria. Japanese Journal of Dairy Science 24(2): A63-A68, 1975

Studies on production of flavour constituents by various lactic acid bacteria. V. Effect of milk fat on production of volatile carbonyl compounds by mixed lactic acid bacteria starter. Japanese Journal of Dairy Science 24(3): A117-A120, 1975

Studies on production of flavour constituents by various lactic acid bacteria. VI. Isolation of intracellular lipases of various lactic acid bacteria and their characteristics. Japanese Journal of Dairy Science 24(4): A155-A160, 1975

Cheese-ripening studies Nitrogen requirements of lactic acid bacteria I The fractional analysis of various nitrogen sources used for the quantitative determination of the sugar-fermenting abilities of lactic acid bacteria. 1932

Cheese-ripening studies Nitrogen requirements of lactic acid bacteria II The influence of defined nitrogen sources on the sugar-fermenting abilities of lactic acid bacteria. Canadian Jour Res: 370-377, 1932

Lactic acid bacteria in Grana cheese production. Part VII: Conversion of L(+)-lactic acid into D(-)-lactic acid by lactic acid bacteria. Annali di Microbiologia ed Enzimologia 44(1): 45-52, 1994

Studies on the distribution and properties of lactic acid bacteria in cow's milk in Japan. VII. Acid-producing capacity and acidoduric property of lactic acid bacteria.. Jap. J. zootech. Sci, 30: 3, 134-37, 1959

The formation of volatile fatty acids by lactic acid bacteria. II. Lipolytic activities of lactic bacteria for starter use and bacterial strains isolated from commercial cheeses. Jap. J. zootech. Sci, 35: 3, 173-77, 1964

Studies on the proteolytic action of dairy lactic acid bacteria. VIII. Bactericidal actions of sterilants and the growth of lactic acid bacteria in milk. J. agric, chem. Soc, Japan., 43: 9, 648-58, 1969

Studies on the distribution and properties of lactic acid bacteria in cow's milk in Japan. III. Characteristics of proteo-lytic enzymes produced by some lactic acid bacteria.. Jap. J. zootech. Sci, 30: 1, 7-10, 1959

Studies on the Proteolytic Action of Dairy Lactic Acid Bacteria Part VIII. Bactericidal Actions of Sterilants and the Growth of Lactic Acid Bacteria in Milk. Journal of the Agricultural Chemical Society of Japan 43(9): 648-653, 1969

Studies on lipolysis in lactic acid bacteria used in the cheese industry: Part II. The degradation of butterfat by cell-free extracts of lactic acid bacteria. Journal of Rakuno Gakuen University Natural Science 16(1): 73-77, 1991

Studies on the distribution and properties of lactic acid bacteria in cow's milk in Japan. VIII. Aroma-producing property of lactic acid bacteria.. Jap. J. zootech. Sci, 30: 3, 138-40, 1959