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
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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
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The amount of dissolved oxygen has a great influence on the level of diacetyl and acetoin production.
“The amount of dissolved oxygen has a great influence on the level of their production (15,104).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [15]
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Automatic method to quantify starter activity based on pH measurement
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Self-citationMethods for the determination of aroma compounds in dairy products: a comparative study
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Self-citationÉtude multifactorielle de la coagulation mixte du lait analysée par viscoélasticimétrie
Noël, Y., Durier, C., Lehembre, N., & Kobilinsky, A. (1991) · Le Lait · doi:10.1051/lait:199112 · Cited by 20 · see citing works
Production of diacetyl and acetoin by lactic acid bacteria
Oberman, H., Piątkiewicz, A., & Libudzisz, Z. (1982) · Food / Nahrung · doi:10.1002/food.19820260706 · Cited by 17 · see citing works
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Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
Molimard, P., & Spinnler, H. E. (1996) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(96)76348-8 · Cited by 611 · see citing works
Hammami, C., René, F., & Marin, M. (1999) · International Journal of Food Science & Technology · doi:10.1046/j.1365-2621.1999.00247.x · Cited by 51 · see citing works
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Lactic Fermentation of Media Containing High Concentrations of Yeast Extracts
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Studies on the decarboxylation of acetolactate in milk products
Mohr, B. (1997) · Dublin City University Open Access Institutional Repository (Dublin City University)
Comprehensive study of CO2 production and transfer in foil ripened semi-hard cheese
Acerbi, F. (2016) · theses.fr (ABES) · doi:10.70675/c5b25d10z5179z48e6zad8azdcfa1b5b0f99
- Authors
- Bassit, N., Latrille, E., Boquien, C. Y., Picque, D., & Corrieu, G.
- Affiliations
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- ORCID
- Boquien, C. Y.
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1994
- Volume
- 74
- Issue
- 2
- Pages
- 115-126
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W2157026197
- Semantic Scholar
- 37eec81c17b490aa886e7b2eaa8b5e126cd8eb4f
- Cited by
- 6
- References
- 5
- Citations by year
- 2016: 1
- FWCI
- 2.44
- Type
- journal article
- Language
- fr
- Open access
- bronze
- doi.org
- Locations
- Le Lait (publishedVersion)
- HAL (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- Lactococcus lactis subsp. lactis biovar diacetylactis, diacetyl production, acetoin production, oxygen concentration, temperature effects, response surface methodology, cheese starter cultures
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