Microgradients of pH Do Not Occur around Lactococcus Colonies in a Model Cheese | Zendy

Sophie Jeanson | Zendy; Juliane Floury | Zendy; Al Amine Issulahi | Zendy; Marie-Noëlle Madec | Zendy; Anne Thierry | Zendy; Sylvie Lortal | Zendy

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Microgradients of pH Do Not Occur around Lactococcus Colonies in a Model Cheese

Author(s) -

Sophie Jeanson,

Juliane Floury,

Al Amine Issulahi,

Marie-Noëlle Madec,

Anne Thierry,

Sylvie Lortal

Publication year - 2013

Publication title -

applied and environmental microbiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.552

H-Index - 324

eISSN - 1070-6291

pISSN - 0099-2240

DOI - 10.1128/aem.01678-13

Subject(s) - lactic acid , lactococcus , food science , lactococcus lactis , bacteria , chemistry , biology , microbiology and biotechnology , genetics

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.

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