Diacetyl formation by lactic bacteria.

Abstract

Some of the most widely used products in the food industry are flavour compounds. These products can be obtained either by chemical synthesis and therefore are called synthetic or by fermentation thus called natural flavors. There is a tendency towards the use of natural products by the consumer, therefore there is an increasing industrial interest in them… (More)

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@article{EscamillaHurtado1996DiacetylFB, title={Diacetyl formation by lactic bacteria.}, author={M L Escamilla-Hurtado and Araceli Tomasini-Campocosio and S E Vald{\'e}s-Mart{\'i}nez and Jorge Soriano-Santos}, journal={Revista latinoamericana de microbiologia}, year={1996}, volume={38 2}, pages={129-37} }