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Lactic acid bacteria in Grana cheese production. Part VII: Conversion of L(+)-lactic acid into D(-)-lactic acid by lactic acid bacteria



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



This research demonstrates the ability of mesophilic lactic acid bacteria in Grana cheese to convert L(+)-lactic acid into D(-)-lactic acid. Some strains of Lactobacillus casei var. casei and Pediococcus acidilactici can convert <=85% L(+)-lactic acid. Most of the Lactobacillus strains studied converted from 10 to 30% L(+)-lactic acid, while the average ability of pediococci was higher.

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Accession: 002421267

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