title: Redox potential to discriminate among species of lactic acid bacteria.
abstract: OBJECTIVE
  To verify to what degree reducing capacity is a characterizing parameter of a species, and of the strains themselves within a given species, of lactic acid bacteria.
  
  
  RESULTS
  Eighty-eight strains belonging to 10 species of lactic acid bacteria (LAB) isolated from traditional Italian cheeses were studied for their reduction activity: Enterococcus faecalis, Enterococcus faecium, Enterococcus durans, Streptococcus thermophilus, Lactococcus lactis ssp. lactis, Lactobacillus paracasei ssp. paracasei, Lactobacillus plantarum, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus helveticus and Pediococcus pentosaceus. It was observed that the lactococci reached minimum redox potential before the lactobacilli. The reduction rate of Enterococcus spp. and L. lactis ssp. lactis was higher than that of the streptococci and Lactobacillus spp. All the P. pentosaceus strains had poor reduction activity compared with the other species.
  
  
  CONCLUSIONS
  The evolution of the redox potential in milk over a time span of 24 h has been found to be a parameter that characterizes a species: the different courses corresponding to the species in question are clearly evident, and interesting differences can also be noted within the same species.
  
  
  CONCLUSIONS
  The reduction aptitude of strains might be used to select and adapt appropriate strains for use as starters for dairy products.
authors.affiliation: CNR - Istituto di Scienze delle Produzioni Alimentari, Milan, Italy. milena.brasca@ispa.cnr.it
authors.forename: M
authors.initials: M
authors.lastname: Brasca
authors.forename: S
authors.initials: S
authors.lastname: Morandi
authors.forename: R
authors.initials: R
authors.lastname: Lodi
authors.forename: A
authors.initials: A
authors.lastname: Tamburini
mesh_terms: D000818:Animals; D015373:Bacterial Typing Techniques; D002611:Cheese / Q000382:microbiology*; D016983:Enterococcus / Q000302:isolation & purification / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D007558:Italy; D007777:Lactobacillaceae / Q000302:isolation & purification* / Q000378:metabolism; D008892:Milk / Q000382:microbiology; D010084:Oxidation-Reduction; D013045:Species Specificity; D013291:Streptococcus / Q000302:isolation & purification / Q000378:metabolism