FOOD RESOURCES 2014. Issue N 2. Article 16

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Створено: Вівторок, 22 січня 2019, 09:56
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16. Peculiarities of diacetyl and acetaldehyde accumulation throughout cream fermentation by L. lactis ssp. lactis biovar. diacetylactis cultures
 
Ya.Zhukova, Ts.Korol, S.Petryshchenko
Pages: 84-88
 
Abstract
Dynamics of formation and accumulation of acetaldehyde, diacetyl and volatile fatty acids in cream under the influence of monocultures L. lactis ssp. lactis biovar. diacetylactis methods capillary gas chromatography and spectrophotometry were investigated. The received data will be the basis for development of the chemical criteria of sour-milk flavor.
 
Key words: aromatic compounds, acetaldehyde, diacetyl, cream, lactic acid bacteria
 
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