Effect of pH and salt gradient on the autolysis of Lactococcus lactis strains

Autor:	Jennifer Ramírez-Nuñez, Ruth Romero-Medrano, Guadalupe V. Nevárez-Moorillón, Néstor Gutiérrez-Méndez
Jazyk:	angličtina
Rok vydání:	2011
Předmět:	Cheese Short Communication Lactococcus lcsh:QR1-502 Food Microbiology autolysis Microbiology Flavor lcsh:Microbiology
Zdroj:	Brazilian Journal of Microbiology v.42 n.4 2011 Brazilian Journal of Microbiology Sociedade Brasileira de Microbiologia (SBM) instacron:SBM Brazilian Journal of Microbiology, Volume: 42, Issue: 4, Pages: 1495-1499, Published: DEC 2011 Brazilian Journal of Microbiology, Vol 42, Iss 4, Pp 1495-1499 (2011)
Popis:	The aim of this work was to assess in-vitro the effect of pH and salt concentration on the rate of autolysis in L. lactis strains. Regardless autolysis variation among L. lactis strains, statistical analysis showed evidence of increase of autolysis in L. lactis under low salt concentration and acidic conditions.
Databáze:	OpenAIRE
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