EurekaMag.com logo
+ Site Statistics
References:
52,725,316
Abstracts:
28,411,598
+ 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 Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Characteristics of the 6a/14 mutant strain of Streptococcus lactis subsp. diacetylactis, producer of aroma substances






Biologiya mikroorganizmov i ikh ispol' zovanie v narodnom khozyaistve: 53-57, 4

Characteristics of the 6a/14 mutant strain of Streptococcus lactis subsp. diacetylactis, producer of aroma substances

Strain 64 of Streptococcus lactis subsp. diacetylactis, forming 0.37 mg diacetyl/l, was exposed to 0.005% ethylenimine for 24 h; the resultant 6a mutant was exposed to 185 000 rad from a gamma -source, which destroyed 99% of the cells.


Accession: 001053259



Related references

Effect of nitrosomethylurea and nitrosoethylurea on aroma-forming capacity of Streptococcus lactis subsp. diacetylactis strain 873/1. Biologiya mikroorganizmov i ikh ispol' zovanie v narodnom khozyaistve: 27-30, 2, 1979

Plasmid linkage of a bacteriocin-like substance in Streptococcus lactis subsp. diacetylactis strain WM4: transferability to Streptococcus lactis. Applied and Environmental Microbiology 45(5): 1506-1512, 1983

Effect of the mesophilic lactic acid bacteria Streptococcus cremoris, Streptococcus lactis, Streptococcus lactis subsp. diacetylactis and Leuconostoc cremoris on the characteristics of Minas cheese. Composition. Ciencia e Tecnologia de Alimentos 3(1): 14-23, 1983

Effect of the mesophilic lactic acid bacteria Streptococcus cremoris, Streptococcus lactis, Streptococcus lactis subsp. diacetylactis and Leuconostoc cremoris on the characteristics of Minas cheese. Organoleptic properties. Ciencia e Tecnologia de Alimentos 3(1): 24-34, 1983

Preparation of dahi with improved flavour using a mutant of Streptococcus lactis subsp. diacetylactis. XX International Dairy Congress, Vol E: 542, 1978

Exocellular and endocellular protease activity of psychrotrophic strains of Streptococcus lactis, Streptococcus cremoris and Streptococcus lactis subsp. diacetylactis. Indian Journal of Animal Sciences 56(2): 291-292, 1986

A comparative study of growth and acid production by Streptococcus lactis subsp. diacetylactis DRC3 and its mutant M1. Indian Journal of Dairy Science 31(3): 280-282, 1978

Strain of Streptococcus lactis subsp. diacetylactis 1089, used for making cultured milk products and margarine. USSR Patent: (762 841), 1980

Influence of mesophilic lactic acid bacteria (Streptococcus cremoris, S. lactis, S. lactis subsp. diacetylactis and Leuconostoc cremoris) on characteristics of Minas cheese. Soluble nitrogen, non-protein nitrogen and ripening index. Turrialba 32(4): 379-385, 1982

Draft Genome Sequence of Lactococcus lactis subsp. lactis bv. diacetylactis CRL264, a Citrate-Fermenting Strain. Genome Announcements 4(1): -, 2016