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Journal Abstract Search

177 related items for PubMed ID: 6775434

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  • 4. Citric acid metabolism in hetero- and homofermentative lactic acid bacteria.
    Drinan DF, Robin S, Cogan TM.
    Appl Environ Microbiol; 1976 Apr; 31(4):481-6. PubMed ID: 5054
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  • 5. Role of citritase in acetoin formation by Streptococcus diacetilactis and Leuconostoc citrovorum.
    HARVEY RJ, COLLINS EB.
    J Bacteriol; 1961 Dec; 82(6):954-9. PubMed ID: 13905111
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  • 6. Diacetyl biosynthesis in Streptococcus diacetilactis and Leuconostoc citrovorum.
    Speckman RA, Collins EB.
    J Bacteriol; 1968 Jan; 95(1):174-80. PubMed ID: 5636815
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  • 9. Diacetyl formation by lactic bacteria.
    Escamilla-Hurtado ML, Tomasini-Campocosio A, Valdés-Martínez S, Soriano-Santos J.
    Rev Latinoam Microbiol; 1996 Jan; 38(2):129-37. PubMed ID: 8986113
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  • 10. Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China.
    Zuo FL, Feng XJ, Chen LL, Chen SW.
    Lett Appl Microbiol; 2014 Nov; 59(5):549-56. PubMed ID: 25082064
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  • 14. [Influence of products of thermophilous methane fermentation on the mixed lactic acid bacterial culture].
    Midhlin ED, Khandak RN, Gudkov AV.
    Prikl Biokhim Mikrobiol; 1975 Nov; 11(4):506-14. PubMed ID: 1208408
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  • 15. Metabolism of pyruvate and citrate in lactobacilli.
    Hickey MW, Hillier AJ, Jago GR.
    Aust J Biol Sci; 1983 Nov; 36(5-6):487-96. PubMed ID: 6426447
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  • 16. Acetoin and Diacetyl Production by Homo- and Heterofermentative Lactic Acid Bacteria.
    El-Gendy SM, Abdel-Galil H, Shahin Y, Hegazi FZ.
    J Food Prot; 1983 May; 46(5):420-425. PubMed ID: 30913650
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  • 17. Bacteriological studies of cultured buttermilk. III. The effect of additions of citric acid, sodium citrate and lactic acid on the progressive changes in the numbers of Leuconostoc citrovorum and Streptococcus cremoris as associated with acetylmethylcarbinol plus biacetyl and pH levels.
    GLENN WE, PROUTY CC.
    Appl Microbiol; 1955 Nov; 3(6):317-20. PubMed ID: 13269081
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  • 18. Chemical characterization of wines fermented with various malo-lactic bacteria.
    Pilone GJ, Kunkee RE, Webb AD.
    Appl Microbiol; 1966 Jul; 14(4):608-15. PubMed ID: 5927037
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  • 19. The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation.
    Comasio A, Harth H, Weckx S, De Vuyst L.
    Int J Food Microbiol; 2019 Jan 16; 289():88-105. PubMed ID: 30218873
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  • 20. Influence of Carbon Substrates on Lactic Acid, Cell Mass and Diacetyl-Acetoin Production in Lactobacillus plantarum.
    Montville TJ, Meyer ME, Hsu AH.
    J Food Prot; 1987 Jan 16; 50(1):42-46. PubMed ID: 30965533
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