The type of lactic acid produced by starters and by the organisms isolated from them Hammer, B.
dc.contributor.department Extension and Experiment Station Publications 2018-02-18T08:14:14.000 2020-06-30T07:00:15Z 2020-06-30T07:00:15Z 2017-04-03 2017-04-03
dc.description.abstract <p>From work that has recently been done it is evident that starters are not pure cultures of S. lacticus as has commonly been supposed. Hammer and Bailey showed that pure cultures of this organism do not produce a volatile acidity at all comparable with that produced by a satisfactory starter, and that starters generally contain an associated organism which, when grown in combination with S. lacticus, yields a volatile acidity essentially the same .as that produced by a good starter. Storch found that organisms which he calls x bacteria are present in starters and that these play a part in the production of a good product. Boekhout and Ott de Vries reported the isolation from starters of organisms that, in combination with lactic acid bacteria, produce the characteristic aroma.</p>
dc.identifier archive/
dc.identifier.articleid 1072
dc.identifier.contextkey 9966623
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath researchbulletin/vol5/iss65/1
dc.source.bitstream archive/|||Fri Jan 14 17:38:13 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Dairy Science
dc.title The type of lactic acid produced by starters and by the organisms isolated from them
dc.type article
dc.type.genre article
dspace.entity.type Publication
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relation.isOrgUnitOfPublication 302bd0e8-f82f-406a-88b5-c8f956b5f77b
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