0000000001100292
AUTHOR
Franck Dufrene
Screening of lactic acid bacteria based on their reduction kinetics
Lactic Acid bacteria (LAB) are widespread in the dairy industry for their use as starters and probiotics. They are able to reduce redox potential (E h) of food matrices, influencing oxidation-reduction reactions involved in the organoleptic quality of the product and also preventing the development of undesired microflora. Amongst LAB, some species are able to reduce E h below negative values while others do not [1]. This diversity of reducing activity found in LAB allows the use of selected strains providing optimal reduction values necessary to the overall quality of food dairy products. Currently, there are different ways to compare LAB based on their reducing properties. Cachon et al., …
Screening of Lactococcus lactis starters with Absorbance Reduction Activity Method (ARAm)
Lactococcus lactis is one of the most used species in the dairy industry. This species has the ability to reduce to very negative values the redox potential (Eh) of food matrices, making it one of the most reducing Lactic Acid Bacteria (LAB) [1]. This reducing activity influences oxidation-reduction reactions involved in the organoleptic quality of the product and prevents the undesired microorganisms development [2–4]. The main mechanism involved are exofacial thiol groups, NoxE NADH Oxidase and the Electron Transport Chain mechanism [5-7]. For Eh measurement, the commonly used method consists of a redox probe placed in a liquid medium or food matrix [8]. With this probe, Cachon et al. (20…
Criblage des bactéries lactiques en fonction de leur cinétique de réduction : approche méthodologique
Les bactéries lactiques (BL) sont des micro-organismes importants dans l'industrie alimentaire pour la fabrication de produits fermentés ou comme probiotiques. Parmi les BL, certaines espèces sont capables de réduire le potentiel d’oxydoréduction (Eh) jusqu’à des valeurs négatives alors que d'autres non [1]. Cette diversité d'activité réductrice retrouvée chez les BL permet l'utilisation de souches sélectionnées apportant des valeurs de réduction optimales nécessaires à la qualité globale des produits laitiers [2–6]. Les principaux mécanismes impliqués sont les groupes thiol exofaciaux, la NoxE NADH Oxydase et le mécanisme mettant en jeu la chaîne de transport d'électrons [7,8,9].Actuelleme…