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Effect of water activity on development of lactic acid bacteria



Effect of water activity on development of lactic acid bacteria



Molochnaya Promyshlennost' (10): 20-23, 46



(i) Streptococcus cremoris, (ii) Leuconostoc lactis, (iii) Str. diacetilactis, (iv) Str. diacetilactis subsp. acetoinicus, (v) Str. lactis, (vi) Lactobacillus plantarum and (vii) Str. faecalis were grown in meat-peptone broth or in reconstituted dried skim milk at 0.930-0.997 water activity (WA) ranges, different WA being obtained in the former medium by addition of NaCl and in the latter by addition of dried skim milk. Results with both media were similar.

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Accession: 000645636

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