A Preliminary Study of the Volatile Compounds Produced by Leuconostoc oenos Isolated from an Oregon Wine
作者： Yakubu Sule Izuagbe
DOI: 10.1016/S0723-2020(85)80039-4
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摘要: Summary Volatile compounds produced by Leuconostoc oenos in modified tomato juice broth were isolated Porapak Q traps and subjected to gas Chromatographic mass spectral analysis. identified 2-propanol, 2-methyl-1-propanol, butanol, 3-methyl-1-butanol, 1-pentanol benzaldehyde. The organism also 5.6 mg acetoin per 100 ml of citrate broth.
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