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We have investigated the effect of culture temperature on the growth of Lactococcus lactis subsp. lactis biovar diacetilactis , on its acidifying power, on diacetyl and acetoin production, and also… (More)
Resume L'effet de la concentration initiale en oxygene dissous (100,50,21 et 0% de la saturation du milieu par l'oxygene) et de la temperature de culture (30, 26, 22 et 18°C) sur la vitesse… (More)
Several methods used for sample preparation and for the determination of volatile flavour compounds in dairy products were tested. Steam distillation was an advantageous method for isolating volatile… (More)