Screening of lactic acid bacteria for reducing power using a tetrazolium salt reduction method on milk agar.

6533b7dafe1ef96bd126ed30

RESEARCH PRODUCT

Screening of lactic acid bacteria for reducing power using a tetrazolium salt reduction method on milk agar.

Patrick Gervais Sybille Tachon Gilles Feron Bruno Ebel Mireille Yvon Damien Michelon Joëlle De Coninck Rémy Cachon

subject

MESH: Oxidation-Reduction [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition Tetrazolium Salts tetrazolium salt Applied Microbiology and Biotechnology chemistry.chemical_compound Agar MESH: Animals Food science 0303 health sciences biology plate media 04 agricultural and veterinary sciences MESH: Tetrazolium Salts Solid medium Lactic acid Milk MESH: Agar Biochemistry Lactobacillaceae MESH : Agar Formazan Oxidation-Reduction Biotechnology food.ingredient MESH: Lactobacillaceae Spot method Bioengineering 03 medical and health sciences food oxidoreduction potential Mixed culture reducing power Animals Lactic Acid MESH : Tetrazolium Salts MESH : Oxidation-Reduction 030306 microbiology screening MESH : Lactobacillaceae 0402 animal and dairy science Oxidation reduction biology.organism_classification 040201 dairy & animal science Culture Media MESH: Milk lactic acid bacteria Agar chemistry MESH : Milk MESH : Lactic Acid MESH: Culture Media MESH: Lactic Acid MESH : Culture Media MESH : Animals [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Bacteria

description

WOS:000315703100020 ; www.elsevier.com/locate/jbiosc; International audience; Reducing activity is a physiological property of lactic acid bacteria (LAB) of technological importance. We developed a solid medium with tetrazolium dyes enabling weakly and strongly reducing LAB to be discriminated. It was used to quantify populations in a mixed culture (spreading method) and screen strains (spot method).

year	journal	country	edition	language
2013-02-01

https://hal.archives-ouvertes.fr/hal-00865989

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