Owades and Jakovac Method for Diacetyl Determination in Mixed-Strain Starters
Open Access
- 1 September 1964
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 47 (9) , 981-986
- https://doi.org/10.3168/jds.s0022-0302(64)88823-8
Abstract
A method for the determination of dlacetyl in beer was applied to single- and mixed-strain lactic streptococcus starter cultures of S. lactls, diacetilactls. Samples (20 ml) in a 65[degree]C water bath were purged with N gas and the emerging diacetyl trapped as di-methylglyoxime in buffered hydroxylamlne and converted to a colored complex by reaction with ferrous-sulfate. Advantages of the method over 2 other procedures include greater accuracy and sensitivity and use of simple inexpensive equipment.This publication has 7 references indexed in Scilit:
- Microdetermination of Diacetyl in BeerProceedings. Annual meeting - American Society of Brewing Chemists, 1963
- Distribution of Diacetyl Reductase among BacteriaJournal of Dairy Science, 1963
- Studies on Diacetyl in BeerProceedings. Annual meeting - American Society of Brewing Chemists, 1952
- Microdosages des composés caractéristiques de la fermentation butanedioliqueAnalytica Chimica Acta, 1949
- Effect of Various Bacteria on Diacetyl Content and Flavor of ButterJournal of Dairy Science, 1945
- Le dosage du diacétyle dans les beurres (Méthode d'expertise)Le Lait, 1937
- The determination of diacetyl and acetyl methyl carbinolThe Analyst, 1935