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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



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



Six starter strains and a Hansen's mixed strain starter showed no appreciable lipase activity. Six Bacillus strains isolated from Cheddar, Edam and Gouda cheeses were non-lipolytic. Two Achromobacter strains showed intra-V extracellular lipase activity but the total V.F.A. contents (see preceding abstract) in these 2 cheeses were not significantly higher than in the other cheeses.

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