Milk acidification by Lactococcus lactis is improved by decreasing the level of dissolved oxygen rather than decreasing redox potential in the milk prior to inoculation

International Journal of Food Microbiology

Volumn 131, Issue 1, 2009, Pages 75-81

  Jeanson, Sophie ^a   Hilgert, Nadine ^b   Coquillard, Marie Odile ^a   Seukpanya, Céline ^a   Faiveley, Marc ^c   Neveu, Pascal ^b   Abraham, Christophe ^b   Georgescu, Véra ^b   Fourcassié, Pascal ^d   Beuvier, Eric ^a  

^a Natl Inst of Agricultural Research   (France)

^b UMR 729 MISTEA   (France)

^c ENILBIO   (France)

^d Danisco France SAS   (France)

Author keywords

Acidification; Dissolved oxygen; Kinetics; Lactococcus; Milk; Redox potential

Indexed keywords

OXYGEN;

ACIDIFICATION; ADAPTATION; AEROBIC METABOLISM; ARTICLE; BACTERIAL GROWTH; BACTERIAL KINETICS; BACTERIAL METABOLISM; BACTERIAL STRAIN; CONTROLLED STUDY; GROWTH REGULATION; INOCULATION; LACTOCOCCUS LACTIS; MICROBIAL ACTIVITY; MICROBIAL DIVERSITY; MILK; NONHUMAN; OXIDATION REDUCTION POTENTIAL;

ANIMALS; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; KINETICS; LACTOCOCCUS LACTIS; MILK; OXIDATION-REDUCTION; OXYGEN;

BACTERIA (MICROORGANISMS); LACTOCOCCUS; LACTOCOCCUS LACTIS;

EID: 64649101805     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.09.020     Document Type: Article

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