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Lactic acid biopreservation effect

LAB belonging to the genera Lactococcus, Enterococcus, Streptococcus, and Lactobacillus are the main representatives responsible for the biopreservation effect in fermented milks and cheeses as based on their homofermentative metabolism of carbohydrate, releasing 2 mol of lactic acid for each mole of glucose consumed. [Pg.312]

See other pages where Lactic acid biopreservation effect is mentioned: [Pg.303]    [Pg.143]    [Pg.311]    [Pg.312]    [Pg.515]    [Pg.311]    [Pg.312]    [Pg.515]    [Pg.163]    [Pg.247]   
See also in sourсe #XX -- [ Pg.312 , Pg.313 , Pg.314 ]

See also in sourсe #XX -- [ Pg.312 , Pg.313 , Pg.314 ]



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