Effet combiné de l'oxygène et de la température sur l'acidification et les productions de diacétyle et d'acétoïne par Lactococcus lactis subsp lactis biovar diacetylactis
Year: 1994
Type: article
Abstract: N Bassit et al subsp lactis biovardiacetylactis was studied.The results were described by the methodology of response surface.Linear, squared and simple interaction effects were estimated after an orthogonal polynomial reparametrisation.The effect of temperature was higher than the effect of oxygen for acidification only.The opposite effect was observed for diacetyl and acetoin production and consequently for the ratio diacetyVacetoin (DIA).Optima were found on the limits of the experimental design.Diacetyl concentration and DIA ratio reached a maximum value at urc and 100% of oxygen concentration (0.3 mmoVl and 5.9%, respectively).Acetoin concentration was maximum (5.3 mmoVl) at 26"C and 100% of oxygen concentration.On the other hand, the maximum acidification rate reached its maximum value (0.23 unit pHlh) at 3CJ'Cand 0% of oxygen concentration.For the four variables tested, there was a significant interaction between temperature and initial oxygen concentration.diacetyl 1acetoin 1acidification 1 Lactococcus lactis subsp lactis
Source: Le Lait
DOI: 10.1051/lait:1994210
Language: French
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W2157026197