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-Reference-Cited by-同舟云学术

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

Published:2009-04 Issue:1 Volume:131 Page:75-81
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Jeanson Sophie,Hilgert Nadine,Coquillard Marie-Odile,Seukpanya Céline,Faiveley Marc,Neveu Pascal,Abraham Christophe,Georgescu Véra,Fourcassié Pascal,Beuvier Eric

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference22 articles.

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2. Le potentiel d'oxydoréduction et sa prise en compte dans les procédés d'utilisation des bactéries lactiques;Aubert;Science des Aliments,2002

3. Analysis of the growth phase-associated transcriptome of Streptococcus pyogenes;Beyer-Sehlmeyer;International Journal of Medical Microbiology,2005

4. Redox potential to discriminate among species of lactic acid bacteria;Brasca;Journal of Applied Microbiology,2007

5. Characterization of lactic staters based on acidification and reduction activities;Cachon;Lait,2002

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