Attempts to increase the L(+) lactic acid content in fermented foods are in progress in several countries. We refer to an alypical strain of Lactobacillus bulgaricus able to produce DL lactic acid instead of D(-) isomer. A possible correlation between presence of plasmid anf L(+) lactic acid production is suggested.

Production of DL lactic acid by an atypic strain of Lactobacillus bulgaricus

DELLAGLIO, Franco;TORRIANI, Sandra
1985

Abstract

Attempts to increase the L(+) lactic acid content in fermented foods are in progress in several countries. We refer to an alypical strain of Lactobacillus bulgaricus able to produce DL lactic acid instead of D(-) isomer. A possible correlation between presence of plasmid anf L(+) lactic acid production is suggested.
DL lactic acid; atypic strain; Lactobacillus bulgaricus
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11562/430455
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