D Saint-Gelais

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Strains ofLactococcus lactis ssplactis andL. lactis sspcremoris were propagated on milk, three commercial highly buffered media (HB media), and four commercial media designed for external pH control (EC media). With milk and HB media, fermentation was allowed to proceed until a pH of 4.9 was reached. With EC media, pH was maintained at 6.0 with 5 N NH4OH.(More)
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