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Altering renneting pH changes microstructure, cell distribution and lysis of Lactococcus lactis AM2 in cheese made from ultrafiltered milk Inra
HANNON, J.; LOPEZ, C.; MADEC, M.N.; LORTAL, S..
The objective of this study was to investigate the lysisof a highly autolytic strain of Lactococcus lactis ssp.cremoris AM2 in a model cheese made from concentratedultrafiltered milk. From the same initial ultrafilteredretentate inoculated with L. lactis AM2, 5cheeses were made by the addition of rennet at differentpH values (6.6, 6.2, 5.8, 5.4, and 5.2). Lysis was monitoredby measurement of the release of lactate dehydrogenase,an intracellular marker enzyme, and by immunodetectionof intracellular proteins with species-specificantibodies. Confocal scanning laser microscopy(CSLM) was used to investigate the cheese microstructureby staining for protein and fat. Dual staining witha bacterial viability kit with CSLM was performed toreveal the integrity and...
Tipo: Journal Article Palavras-chave: LYSIS; LACTIC ACID BACTERIA; PH OF RENNETING; MICROSTRUCTURE.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007cddfd43f&uri=/notices/prodinra1/2007/06/
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