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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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
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author Ramírez-Nuñez, Jennifer
Romero-Medrano, Ruth
Nevárez-Moorillón, Guadalupe V.
Gutiérrez-Méndez, Néstor
author_facet Ramírez-Nuñez, Jennifer
Romero-Medrano, Ruth
Nevárez-Moorillón, Guadalupe V.
Gutiérrez-Méndez, Néstor
author_sort Ramírez-Nuñez, Jennifer
collection PubMed
description 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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spelling pubmed-37687032013-09-12 Effect of ph and salt gradient on the autolysis of Lactococcus lactis strains Ramírez-Nuñez, Jennifer Romero-Medrano, Ruth Nevárez-Moorillón, Guadalupe V. Gutiérrez-Méndez, Néstor Braz J Microbiol Food Microbiology 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. Sociedade Brasileira de Microbiologia 2011 2011-12-01 /pmc/articles/PMC3768703/ /pubmed/24031783 http://dx.doi.org/10.1590/S1517-838220110004000036 Text en © Sociedade Brasileira de Microbiologia http://creativecommons.org/licenses/by-nc/3.0/ All the content of the journal, except where otherwise noted, is licensed under a Creative Commons License
spellingShingle Food Microbiology
Ramírez-Nuñez, Jennifer
Romero-Medrano, Ruth
Nevárez-Moorillón, Guadalupe V.
Gutiérrez-Méndez, Néstor
Effect of ph and salt gradient on the autolysis of Lactococcus lactis strains
title Effect of ph and salt gradient on the autolysis of Lactococcus lactis strains
title_full Effect of ph and salt gradient on the autolysis of Lactococcus lactis strains
title_fullStr Effect of ph and salt gradient on the autolysis of Lactococcus lactis strains
title_full_unstemmed Effect of ph and salt gradient on the autolysis of Lactococcus lactis strains
title_short Effect of ph and salt gradient on the autolysis of Lactococcus lactis strains
title_sort effect of ph and salt gradient on the autolysis of lactococcus lactis strains
topic Food Microbiology
url 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
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