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Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria
Menekşe Bulut, Duried Alwazeer, Yusuf Tunçtürk and Prakash Bhuyar Journal of Food Processing and Preservation 2023 1 (2023) https://doi.org/10.1155/2023/7462909
Effect of using mycotoxin-detoxifying agents in dairy cattle feed on natural whey starter biodiversity
S. Morandi, P. Cremonesi, S. Arioli, G. Stocco, T. Silvetti, F. Biscarini, B. Castiglioni, Ç. Greco, V. D'Ascanio, D. Mora and M. Brasca Journal of Dairy Science 105(8) 6513 (2022) https://doi.org/10.3168/jds.2022-21793
Green strategies to control redox potential in the fermented food industry
Célia Roussel, Bruno Ebel, Edouard Munier, Damien Michelon, Florence Martin-Dejardin, Eric Beuvier, Joëlle De Coninck, Philippe Gaudu and Rémy Cachon Food Research International 156 111154 (2022) https://doi.org/10.1016/j.foodres.2022.111154
Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt
Raphael D. Ayivi and Salam A. Ibrahim International Journal of Food Science & Technology 57(11) 7008 (2022) https://doi.org/10.1111/ijfs.16076
Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses
Katarzyna Kajak-Siemaszko, Dorota Zielińska, Anna Łepecka, Danuta Jaworska, Anna Okoń, Katarzyna Neffe-Skocińska, Monika Trząskowska, Barbara Sionek, Piotr Szymański, Zbigniew J. Dolatowski and Danuta Kołożyn-Krajewska Applied Sciences 12(17) 8855 (2022) https://doi.org/10.3390/app12178855
Influences of oxidation-reduction potential on kefir: Microbial counts, organic acids, volatile compounds and sensory properties
Growth and viability of Lactobacillus acidophilus NRRL B-4495, Lactobacillus casei NRRL B-1922 and Lactobacillus plantarum NRRL B-4496 in milk supplemented with cysteine, ascorbic acid and tocopherols
Rosario I. Soto, María Teresa Jiménez-Munguía, Emma Mani-López, Enrique Palou and Aurelio López-Malo International Dairy Journal 97 15 (2019) https://doi.org/10.1016/j.idairyj.2019.05.003
Optimising detection of acidification kinetics diversity in Lactococcus lactis subsp. lactis using SDS‐PAGE protein fingerprinting as screening method
Rafael Tabla, Felipe Molina, José E. Rebollo and Isidro Roa International Journal of Dairy Technology 72(2) 287 (2019) https://doi.org/10.1111/1471-0307.12584
Use of gases in dairy manufacturing: A review
Bhaskar Mani Adhikari, Tuyen Truong, Nidhi Bansal and Bhesh Bhandari Critical Reviews in Food Science and Nutrition 58(15) 2557 (2018) https://doi.org/10.1080/10408398.2017.1333488
Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses
Relationships between functional genes in Lactobacillus delbrueckii ssp. bulgaricus isolates and phenotypic characteristics associated with fermentation time and flavor production in yogurt elucidated using multilocus sequence typing
Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition
Ana Carolina Rodrigues Florence, Maricê Nogueira de Oliveira, Armelle Delile and Catherine Béal International Dairy Journal 61 1 (2016) https://doi.org/10.1016/j.idairyj.2016.03.005
Changes in oxidation-reduction potential during milk fermentation by wild lactic acid bacteria
Effect of dissolved oxygen on redox potential and milk acidification by lactic acid bacteria isolated from a DL-starter culture
Nadja Larsen, Birgit Brøsted Werner, Finn Kvist Vogensen and Lene Jespersen Journal of Dairy Science 98(3) 1640 (2015) https://doi.org/10.3168/jds.2014-8971
Contribution of Lactococcus lactis Reducing Properties to the Downregulation of a Major Virulence Regulator in Staphylococcus aureus, the
agr
System
Sébastien Nouaille, Lucie Rault, Sophie Jeanson, Pascal Loubière, Yves Le Loir, Sergine Even and J. Björkroth Applied and Environmental Microbiology 80(22) 7028 (2014) https://doi.org/10.1128/AEM.02287-14
NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of
Lactococcus lactis
To Decrease the Redox Potential of Milk
Sybille Tachon, Johannes Bernhard Brandsma and Mireille Yvon Applied and Environmental Microbiology 76(5) 1311 (2010) https://doi.org/10.1128/AEM.02120-09
Morfología y diferenciación de colonias de tres tipos de bacterias lácticas
P. Ramírez-Baca, B. García-Cansino, E. Moreno-Hernández, J. M. Ríos-Carmona, C. Rodríguez Cisneros, J. Vásquez-Arroyo, R. Rodríguez-Martínez, S. Esparza-González and G. V. Nevárez-Morrillón Revista Agraria 6(1-2-3) 14 (2009) https://doi.org/10.59741/agraria.v6i1-2-3.435
Milk acidification by Lactococcus lactis is improved by decreasing the level of dissolved oxygen rather than decreasing redox potential in the milk prior to inoculation
Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-δ-lactone
Continuous monitoring of yoghurt fermentation using a noble metal electrode array
Robert B. Bjorklund, Christian Magnusson, Per Mårtensson, Fredrik Winquist and Christina Krantz‐Rülcker International Journal of Food Science & Technology 44(3) 635 (2009) https://doi.org/10.1111/j.1365-2621.2008.01886.x
Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture
Effects of oxidoreduction potential combined with acetic acid, NaCl and temperature on the growth, acidification, and membrane properties ofLactobacillus plantarum