Bacteriological studies of cultured buttermilk. III. The effect of additions of citric acid, sodium citrate and lactic acid on the progressive changes in the numbers of Leuconostoc citrovorum and Streptococcus cremoris as associated with acetylmethylcarbinol plus biacetyl and pH levels.
作者信息
GLENN W E, PROUTY C C
出版信息
Appl Microbiol. 1955 Nov;3(6):317-20. doi: 10.1128/am.3.6.317-320.1955.
Abstract
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Bacteriological studies of cultured buttermilk. III. The effect of additions of citric acid, sodium citrate and lactic acid on the progressive changes in the numbers of Leuconostoc citrovorum and Streptococcus cremoris as associated with acetylmethylcarbinol plus biacetyl and pH levels.
Appl Microbiol. 1955 Nov;3(6):317-20. doi: 10.1128/am.3.6.317-320.1955.
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