Effect of ph and salt gradient on the autolysis of Lactococcus lactis strains

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 acidi...

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Detalles Bibliográficos
Autores principales: Ramírez-Nuñez, Jennifer, Romero-Medrano, Ruth, Nevárez-Moorillón, Guadalupe V., Gutiérrez-Méndez, Néstor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2011
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768703/
https://www.ncbi.nlm.nih.gov/pubmed/24031783
http://dx.doi.org/10.1590/S1517-838220110004000036
Descripción
Sumario: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.

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