title: Effect of ph and salt gradient on the autolysis of Lactococcus lactis strains.
abstract: 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.
authors.affiliation: Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Posgrado en Ciencias y Tecnología de Alimentos , Chihuahua, Chih. , México.
authors.forename: Jennifer
authors.initials: J
authors.lastname: Ramírez-Nuñez
authors.forename: Ruth
authors.initials: R
authors.lastname: Romero-Medrano
authors.forename: Guadalupe V
authors.initials: GV
authors.lastname: Nevárez-Moorillón
authors.forename: Néstor
authors.initials: N
authors.lastname: Gutiérrez-Méndez
keywords: Cheese; Flavor; Lactococcus; autolysis
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