• Corpus ID: 40906437

Comparative evaluation of the efficiency of the microencapsulation methods to improve the flavor production by Leuconostoc mesenteroides and Streptococcus lactis diacetilactis

@inproceedings{ElShafei2016ComparativeEO,
  title={Comparative evaluation of the efficiency of the microencapsulation methods to improve the flavor production by Leuconostoc mesenteroides and Streptococcus lactis diacetilactis},
  author={Kawther El-Shafei and Sanaa A. El-Gizawy and Olfat and Soliman Barakat and Ahmed Fathy and Osama M. Sharaf and Salwa M. El-Sayed},
  year={2016}
}
In this study, evaluation of the ability of microencapsulated Leuconostoc mesenteroides and Streptococcus lactis diacetilactis by different methods (sodium alginate, Κ-carrageenan, skim milk and sodium casienate) for production of flavor compounds ( acetaldehyde and diacetyl ) using the suitable incubation period, temperature degrees, pH values and growth medium . The greatest production of flavor compounds was achieved at 25 oC for 24 h, pH 6 using Elliker growth medium by encapsulated Leu… 

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