Last edited by Moshakar
Sunday, July 19, 2020 | History

2 edition of Some factors influencing carbon dioxide production by Leuconostoc citrovorum found in the catalog.

Some factors influencing carbon dioxide production by Leuconostoc citrovorum

Beverly Ann Holmes

Some factors influencing carbon dioxide production by Leuconostoc citrovorum

by Beverly Ann Holmes

  • 288 Want to read
  • 9 Currently reading

Published .
Written in English

    Subjects:
  • Milk -- Microbiology.

  • Edition Notes

    Statementby Beverly Ann Holmes.
    The Physical Object
    Pagination[9], 62 leaves, bound :
    Number of Pages62
    ID Numbers
    Open LibraryOL17639735M

    Factors affecting neutralization. Fresh cream always contains some dissolved carbon dioxide (as carbonic acid) which reacts with sodium hydroxide during titration and shows a higher acidity test. Leuconostoc citrovorum and/or Leuconostoc dextranicum). Starter culture is added at the rate of to % of the weight of cream.   1. Leuconostoc mesenteroides – they are the smallest and start the fermentation first producing around to % lactic acid. They are heterofermenters, this means that they produce different compounds such as lactic acid, acetic acid (vinegar), ethyl alcohol, carbon dioxide .

      2. Water: Drought can cause stomates to close. This cuts back on water loss but also excludes the carbon dioxide needed for photosynthesis. 3. Temperature: Within the range suitable for life metabolic processes slow with decreased temperatures and speed up with increased temperatures. 4. The Complete Book on Wine Production Factors Influencing Fermentation Carbon Sources Alcohol Carbon Dioxide Acids Nitrogen Minerals Antiseptics It is then racked, bottled, and develops some carbon dioxide pressure in the bottle. Procedure varies considerably, however. For example, Charley reports that in some cases some of the juice is.

    PICKLES General information. Pickles are usually made from a mixture of vegetables and fruit. They are eaten as a savoury, spicy accompaniment to a meal. Pickles are preserved by a combination of increased acidity (reduced pH), added salt, reduced moisture and added Size: KB. "Please check your email for instructions on resetting your password. If you do not receive an email within 10 minutes, your email address may not be registered, and.


Share this book
You might also like
Demon diary.

Demon diary.

Beveridge and beyond

Beveridge and beyond

Josh and Jennie and Georges Velocipede

Josh and Jennie and Georges Velocipede

The Middle East.

The Middle East.

The Cambridge introduction to George Orwell

The Cambridge introduction to George Orwell

The Tank Company, Light and Medium

The Tank Company, Light and Medium

Pansies

Pansies

Civil rights

Civil rights

Managerial job descriptions in manufacturing.

Managerial job descriptions in manufacturing.

Education

Education

Beaver Stream (Smithsonian Wild Heritage Collection)

Beaver Stream (Smithsonian Wild Heritage Collection)

Essence of Arizona

Essence of Arizona

Post-war defence of Australia

Post-war defence of Australia

Some factors influencing carbon dioxide production by Leuconostoc citrovorum by Beverly Ann Holmes Download PDF EPUB FB2

Abstract. This study was undertaken to determine whether Leuconostoc citrovorum plays a role in carbon dioxide production in milk.

The ability of L. citrovorum strains to produce gas was studied by two methods. A qualitative method, in which an agar plug was forced up the neck of a volumetric flask, measured gas by: 9.

This study was undertaken to determine whether Leuconostoc citrovorum plays a role in carbon dioxide production in milk. The ability of L. citrovorum strains to produce gas was studied by two methods. A qualitative method, in which an agar plug was forced up the neck of a volumetric flask, measured gas by: 9.

role in carbon dioxide production in milk. The ability of L. citrovorum strains to produce gas was studied by two methods. Aqualitative method, in which an agar.

plug was forced up the neck of a volumetric flask, measured gas by: 9. This study was undertaken to determine whether Leuconostoc citrovorum plays a role in carbon dioxide production in milk.

The ability of L. citrovorum strains to produce gas was studied by two methods. A qualitative method, in which an agar plug was forced up the neck of a volumetric flask, measured gas visually. Graduation date: This study was undertaken to determine the role Leuconostoc\ud citrovorum may play in carbon dioxide production in milk.

The\ud ability of L. citrovorum strains to produce gas was studied by two\ud methods. A qualitative method used visual measurement of gas where\ud an agar plug was forced up the neck of a volumetric flask. SOME FACTORS INFLUENCING CARBON DIOXIDE PRODUCTION BY LEUCONOSTOC CITROVORUM I.

INTRODUCTION Cultured dairy products are the end result of milk fermentations carried out by various microorganisms.

The starter cultures used for these fermentations include such bacteria as the Leuconostoc and the lactic streptococci. Some factors influencing carbon dioxide production by Leuconostoc citrovorum.

Holmes B, Sandine WE, Elliker PR. Appl Microbiol, 16(1), 01 Jan Cited by: 1 article | PMID: | PMCID: PMC Free to read.

Carbon Dioxide Production by Leuconostoc mesenteroides Grown in Single and Mixed Culture with Lactococcus lactis in Skimmed Milk 12 1M. Kihal, H.

Prevost, D.E. Henni, Z. Benmechernene and C. Diviès2 1Laboratoire de Microbiologie Appliquée Département de Biologie, Faculté des sciences, Université Es-senia Oran Bp 16, Es-senia Oran File Size: KB. Carbon Dioxide Production by Leuconostoc mesenteroides Grown in Single and Mixed Culture with Lactococcus lactis in Skimmed Milk.

+) was investigated to achieve an optimal production of carbon dioxide. Only the strain of L. mesenteroîdes can produce carbon dioxide.

Only the strain of Leuconostoc mesentroides can produce carbon dioxide from lactose and citrate in milk.

The influence of the initial concentration ration between the two strains on growth, carbon dioxide, L-lactate, acetic acid production and citrate used was : H. Kihal, DE Prevost, DE Henni, Z. Benmechernene. There are several factors that effect the rates of photosynthesis: Light intensity - the more light, the faster the rate (more O2 produced, and CO2 absorbed) Carbon dioxide concentration - more CO2.

Abstract. Leuconostoc spp. are gram-positive and heterofermentative bacteria, which are capable of transforming glucose molecules into carbon dioxide, ethanol, and ostoc spp. exist in vegetables, silage, fermented food products, and feces, among other places.

These bacteria are used as a starter culture in food and beverage fermentation in order to improve the nutritional and Cited by: 4. A new manometric method for measuring carbon dioxide production by dairy starter culture: a case of Leuconostoc mesenteroides Mebrouk KIHAL1*, Jamal Eddine HENNI1, Hérvé PREVOST2 and Charles DIVIÈS2 1Laboratoire de Microbiologie-Appliquée, Département de Biologie, Faculté des Sciences, Université d’Oran, Bp 16 Es.

Conjugation between lactose-fermenting (Lac+)Streptococcus lactis C2 and Lac− Leuconostoc cremoris CAF7 was performed. The frequency of Lac+ transfer was 10−2 per donor cell.

Lac+ Leuconostoc transconjugants could ferment lactose significantly faster than wild-type cells. When grown in litmus milk fortified with % yeast extract, Lac+ transconjugants reached pH Cited by: This study was undertaken to determine whether Leuconostoc citrovorum plays a role in carbon dioxide production in milk.

The ability of L. citrovorum strains to. PubMed:Some factors influencing carbon dioxide production by Leuconostoc citrovorum. PubMed:Effect of lactic acid bacteria on growth of Staphylococcus aureus.

PubMed:THE EFFECT OF CERTAIN CATIONS ON THE GROWTH OF LACTOBACILLUS LACTIS AND L. DELBRUECKII. THE INFLUENCE OF MAGNESIUM ON THE MORPHOLOGY AND STRUCTURE OF CELLS. Carbon dioxide was produced as a by-product in the conversion of pyruvate to acetate. Consider the data in Table 3. With 6 to 15 /~moles of glucose per ml, L.

lactis produced only a trace of acetate, but at lower concentra- Journal of Dairy Science Vol. 60, No. 5 SYMPOSIUM: PRACTICAL PERFORMAMCE OF LACTIC STREPTOCOCCI TABLE by: Kimchi fermentation is initiated by the various lactic acid bacteria (LAB) present in the raw materials.

Sugars in raw materials are converted to lactic acid, acetic acid, carbon dioxide, and ethanol by hetero and homo fermentative LAB during kimchi fermentation, along with other chemical by: 4. Acetaldehyde, a product of the metabolism of microorganisms used in the manufacture of cultured dairy products, has attracted considerable interest because of its association with the development of desirable flavor and of flavor defects in these by: One of the factors affecting the ratio of cocci to bacilli is the incubation temperature.

At 40 °C, the ratio is aboutwhile at 45 °C it is about (see Figure ). The optimum temperature for inoculation (and incubation) in yoghurt manufacture is thus 43 °C, to achieve a cocci-to-bacilli ratio ofwith a rate of inoculum of. Ralph E. Kunkee; Some roles of malic acid in the malolactic fermentation in wine making*, FEMS Microbiology Reviews, Volume 8, Issue 1, 1 JulyPages 55–7Cited by: PubMed:Some factors influencing carbon dioxide production by Leuconostoc citrovorum.

PubMed:Formation of aflatoxin in cheddar cheese by aspergillus flavus and aspergillus parasiticus. PubMed:Composition of seams in cheddar cheese. PubMed:Changes in the proteins in cheddar cheese made from milk heated at different temperatures.Growth factors produced by lactic cultures are required for other non-starter microorganisms which contribute to the desired flavour and body of cheese; Carbon dioxide (CO2) which causes the small gas holes in Havarti, Gouda and other cheeses.

Leuconostoc citrovorum. Leuconostoc lactis. Leuconostoc mesenteroides spp cremoris.