Loading...

NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of Lactococcus lactis To Decrease the Redox Potential of Milk

The redox potential plays a major role in the microbial and sensorial quality of fermented dairy products. The redox potential of milk (around 400 mV) is mainly due to the presence of oxygen and many other oxidizing compounds. Lactococcus lactis has a strong ability to decrease the redox potential o...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Main Authors: Tachon, Sybille, Brandsma, Johannes Bernhard, Yvon, Mireille
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology (ASM) 2010
Fag:
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC2832378/
https://ncbi.nlm.nih.gov/pubmed/20038695
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02120-09
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!