Microgradients of pH do not occur around Lactococcus colonies in a model cheese.
Lactococci inoculated into cheese grow as colonies producing lactic acid. The pH microgradients were investigated around colonies in a complex food such as cheese. The results, obtained using a nondestructive technique, demonstrated that pH microgradients did not occur regardless of the acidification kinetics and the size of the colony.
INRA, UMR 1253, Rennes, France.
Sophie
S
Jeanson
Juliane
J
Floury
Al Amine
AA
Issulahi
Marie-Noëlle
MN
Madec
Anne
A
Thierry
Sylvie
S
Lortal
D002611:Cheese / Q000382:microbiology*; D005504:Food Analysis; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000378:metabolism; D017045:Lactococcus / Q000254:growth & development* / Q000378:metabolism*
D019344:Lactic Acid