English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Streptococcus paracitrovorus (Hammer, 1920) is a heterofermentative lactic acid organism associated with Streptococcus lactis in butter cultures. In milk culture it is known to ferment citric acid with the subsequent production of diacetyl, the principal flavor and aroma constituent of cultured butter. The breakdown of citrates in milk by Streptococcus citrovorus and Streptococcus paracitrovorus, prompted Rumments (1936) to postulate the following reaction:

The Anaerobic Dissimilation of Citric Acid by Cell Suspensions of Streptococcus paracitrovorus