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1989•Biotechnology LettersRequires access

Formation and stabilization of diacetyl and acetoin concentration in fully grown cultures ofStreptococcus lactis subsp. diacetylactis

Christine Petit, F. Vilchez, R. Marczak

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Key concepts: Acetoin, Diacetyl, Chemistry, Bacteria, Food science, Biochemistry, Fermentation, Biology

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Formation and stabilization of diacetyl and acetoin concentration in fully grown cultures ofStreptococcus lactis subsp. diacetylactis — Research Paper | ScholarLens