Data/hora: 10/06/2024 14:05:21

Provedor de dados: | Brazilian Journal of Microbiology
País: | Brazil
Título: | Effect of pH and salt gradient on the autolysis of Lactococcus lactis strains
Autores: | Ramírez-Nuñez,Jennifer; Romero-Medrano,Ruth; Nevárez-Moorillón,Guadalupe V.; Gutiérrez-Méndez,Néstor.
Data: | 2011-12-01
Ano: | 2011
Palavras-chave: | Autolysis; Lactococcus; Flavor; Cheese.
Resumo: | 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.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000400036
Editor: | Sociedade Brasileira de Microbiologia
Relação: | 10.1590/S1517-83822011000400036
Formato: | text/html
Fonte: | Brazilian Journal of Microbiology  v.42 n.4 2011
Fonte: | info:eu-repo/semantics/openAccess