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Succinate production and citrate catabolism by Cheddar cheese nonstarter lactobacilli | Synapse

December 17, 2004Open Access

Produção de succinato e catabolismo de citrato por lactobacilos não iniciantes de queijo Cheddar

Key Points

Key points are not available for this paper at this time.

Abstract

A adição de cepas de Lact. plantarum ao leite durante a fabricação do queijo pode aumentar a acumulação do realçador de sabor succinato.

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Cite This Study

Dudley et al. (Sex,) estudaram esta questão.

synapsesocial.com/papers/69d7e39d05ee2ba81dbee735 https://doi.org/https://doi.org/10.1111/j.1365-2672.2004.02440.x

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Citrate metabolism in Lactobacillus casei and Lactobacillus plantarum1998 · 97 citations
2Organic acids of low molecular weight produced bylactobacilli and enterococci isolated from Palmita-type Venezuelan cheese1993 · 19 citations
3Metabolism of Aspartate by <i>Propionibacterium freudenreichii</i> subsp. <i>shermanii</i> : Effect on Lactate Fermentation1986 · 58 citations
4Methanogens: reevaluation of a unique biological group1979 · 2,526 citations
5Utilization of electron acceptors for anaerobic metabolism by Lactobacillus plantarum. Enzymes and intermediates in the utilization of citrate1986 · 17 citations