Abstract
Summary Data which emphasize the lipolytic potential of pure cultures of G. candidum have been presented. These data show that eight of nine test cultures produced a rapid and extensive hydrolysis of butterfat in cream. The rate and extent of WIA liberation in sterilized cream increased with incubation time, storage temperature, inoculum size and cream surface area. This rate decreased in direct proportion to the added lactic acid content of the cream. The addition of 3.3 per cent glucose to cream markedly decreased the rate and extent of WIA formation.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Paper version not known
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
