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Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt

Archive ouverte | Martin, Florence, F. | CCSD

The aim of this study was to investigate the effect of oxidoreduction potential (Eh) on the biosynthesis of aroma compounds by lactic acid bacteria in non-fat yogurt. The study was done with yogurts fermented by Lactobacillus bulg...

A procedure for reproducible measurement of redox potential (E h) in dairy processes

Archive ouverte | Abraham, Sophie | CCSD

International audience. The oxidoreduction potential (E h) is of growing interest in dairy research and the dairy industry. Lactic acid bacteria are able to decrease the E ...

Contribution of exofacial thiol groups in the reducing activity of Lactococcus lactis

Archive ouverte | Michelon, Damien | CCSD

International audience. Lactococcus lactis can decrease the redox potential at pH 7 (E h7) from 200 to -200 mV in oxygen free Man-Rogosa-Sharpe media. Neither the consumption of oxidizing compounds or the release of...

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