Effect of ph and salt gradient on the autolysis of Lactococcus lactis strains
نویسندگان
چکیده
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.
منابع مشابه
Use of DNA quantification to measure growth and autolysis of Lactococcus and Propionibacterium spp. in mixed populations.
Autolysis is self-degradation of the bacterial cell wall that results in the release of enzymes and DNA. Autolysis of starter bacteria, such as lactococci and propionibacteria, is essential for cheese ripening, but our understanding of this important process is limited. This is mainly because the current tools for measuring autolysis cannot readily be used for analysis of bacteria in mixed popu...
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