在模型干酪中，乳球菌菌落周围不会出现 pH 微梯度。
Microgradients of pH do not occur around Lactococcus colonies in a model cheese.
机构信息
INRA, UMR 1253, Rennes, France.
出版信息
Appl Environ Microbiol. 2013 Oct;79(20):6516-8. doi: 10.1128/AEM.01678-13. Epub 2013 Aug 9.
Abstract
Lactococci inoculated into cheese grow as colonies producing lactic acid. The pH microgradients were investigated around colonies in a complex food such as cheese. The results, obtained using a nondestructive technique, demonstrated that pH microgradients did not occur regardless of the acidification kinetics and the size of the colony.
摘要
接种到奶酪中的乳球菌会作为产生乳酸的菌落生长。使用非破坏性技术研究了奶酪等复杂食品中菌落周围的 pH 微梯度。结果表明，无论酸化动力学和菌落大小如何，都不会出现 pH 微梯度。
相似文献
1
Microgradients of pH do not occur around Lactococcus colonies in a model cheese.在模型干酪中，乳球菌菌落周围不会出现 pH 微梯度。
Appl Environ Microbiol. 2013 Oct;79(20):6516-8. doi: 10.1128/AEM.01678-13. Epub 2013 Aug 9.
2
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy.选择本土菌株作为意大利南部传统奶酪菲奥里迪拉泰（Fior di Latte）有前景的发酵剂。
J Sci Food Agric. 2015 Jan;95(1):88-97. doi: 10.1002/jsfa.6686. Epub 2014 May 12.
3
In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.用于 Vastedda 样奶酪四季生产的乳酸菌的体内应用和动力学。
Int J Food Microbiol. 2014 May 2;177:37-48. doi: 10.1016/j.ijfoodmicro.2014.02.007. Epub 2014 Feb 20.
4
A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas.比较产自三个不同山区的新鲜和成熟 Feta PDO 希腊奶酪中乳酸菌的产酸、蛋白水解、自溶和抑制特性。
Int J Food Microbiol. 2015 May 4;200:87-96. doi: 10.1016/j.ijfoodmicro.2015.02.008. Epub 2015 Feb 11.
5
Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.天然乳清发酵剂的分子鉴定与分型以及相关传统马苏里拉奶酪的微生物学和成分特性
Int J Food Microbiol. 2007 Nov 1;119(3):182-91. doi: 10.1016/j.ijfoodmicro.2007.07.062. Epub 2007 Aug 21.
6
Starter culture development for improving safety and quality of Domiati cheese.用于提高多米蒂奶酪安全性和品质的发酵剂培养物开发。
Food Microbiol. 2009 Aug;26(5):533-41. doi: 10.1016/j.fm.2009.03.007. Epub 2009 Mar 24.
7
Technological characterization of lactococci isolated from traditional Chinese fermented milks.从传统中国发酵乳中分离的乳球菌的技术特征。
J Dairy Sci. 2011 Apr;94(4):1691-6. doi: 10.3168/jds.2010-3738.
8
Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese.乳酸乳球菌菌落的空间分布对模拟奶酪成熟过程中主要代谢产物的产生具有调节作用。
Appl Environ Microbiol. 2015 Oct 23;82(1):202-10. doi: 10.1128/AEM.02621-15. Print 2016 Jan 1.
9
Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo cheese.
J Appl Microbiol. 2000 Aug;89(2):191-7. doi: 10.1046/j.1365-2672.2000.01109.x.
10
Say cheese! The maturing science of starter cultures.
Nat Biotechnol. 1997 Oct;15(10):950-1. doi: 10.1038/nbt1097-950.
引用本文的文献
1
Bacterial Colonies in Solid Media and Foods: A Review on Their Growth and Interactions with the Micro-Environment.固体培养基和食品中的细菌菌落：关于其生长及与微环境相互作用的综述
Front Microbiol. 2015 Dec 1;6:1284. doi: 10.3389/fmicb.2015.01284. eCollection 2015.
2
Measurement of pH micro-heterogeneity in natural cheese matrices by fluorescence lifetime imaging.荧光寿命成像法测量天然奶酪基质中的 pH 微观不均匀性。
Front Microbiol. 2015 Mar 6;6:183. doi: 10.3389/fmicb.2015.00183. eCollection 2015.
3
Recent trends in non-invasive in situ techniques to monitor bacterial colonies in solid (model) food.近期用于原位监测固体（模型）食品中细菌菌落的非侵入性技术趋势。
Front Microbiol. 2015 Mar 6;6:148. doi: 10.3389/fmicb.2015.00148. eCollection 2015.
本文引用的文献
1
First assessment of diffusion coefficients in model cheese by fluorescence recovery after photobleaching (FRAP).通过光漂白后荧光恢复（FRAP）对模型奶酪中扩散系数的首次评估。
Food Chem. 2012 Jul 15;133(2):551-6. doi: 10.1016/j.foodchem.2012.01.030. Epub 2012 Jan 25.
2
Porosity of Lactococcus lactis subsp. lactis LD61 colonies immobilised in model cheese.固定化干酪乳球菌亚种 LD61 菌团的孔隙率。
Int J Food Microbiol. 2013 May 15;163(2-3):64-70. doi: 10.1016/j.ijfoodmicro.2013.02.014. Epub 2013 Mar 1.
3
Fiji: an open-source platform for biological-image analysis.斐济：一个用于生物影像分析的开源平台。
Nat Methods. 2012 Jun 28;9(7):676-82. doi: 10.1038/nmeth.2019.
4
Nisin quantification by ELISA allows the modeling of its apparent diffusion coefficient in model cheeses.酶联免疫吸附法（ELISA）定量乳链菌肽（Nisin），可建立其在模型干酪中表观扩散系数的模型。
J Agric Food Chem. 2011 Sep 14;59(17):9484-90. doi: 10.1021/jf2008474. Epub 2011 Aug 11.
5
Spatial distribution of bacterial colonies in a model cheese.模型干酪中细菌菌落的空间分布。
Appl Environ Microbiol. 2011 Feb;77(4):1493-500. doi: 10.1128/AEM.02233-10. Epub 2010 Dec 17.
6
Dynamic analysis of the Lactococcus lactis transcriptome in cheeses made from milk concentrated by ultrafiltration reveals multiple strategies of adaptation to stresses.超滤浓缩牛奶制成奶酪过程中乳球菌转录组的动态分析揭示了其适应多种应激的多种策略。
Appl Environ Microbiol. 2011 Jan;77(1):247-57. doi: 10.1128/AEM.01174-10. Epub 2010 Nov 12.
7
RNA extraction from cheese for analysis of in situ gene expression of Lactococcus lactis.从奶酪中提取 RNA 以分析乳球菌（Lactococcus lactis）的原位基因表达。
J Appl Microbiol. 2008 Nov;105(5):1327-33. doi: 10.1111/j.1365-2672.2008.03869.x. Epub 2008 Sep 13.
8
Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteria.考虑到脂肪组织和细菌的优先定位，埃门塔尔奶酪成熟过程中的脂肪分解。
J Agric Food Chem. 2006 Aug 9;54(16):5855-67. doi: 10.1021/jf060214l.
9
Application of a pH-sensitive fluoroprobe (C-SNARF-4) for pH microenvironment analysis in Pseudomonas aeruginosa biofilms.一种pH敏感荧光探针（C-SNARF-4）在铜绿假单胞菌生物膜pH微环境分析中的应用。
Appl Environ Microbiol. 2005 May;71(5):2501-10. doi: 10.1128/AEM.71.5.2501-2510.2005.
10
Diffusion of lactate and ammonium in relation to growth of Geotrichum candidum at the surface of solid media.乳酸和铵在固体培养基表面与白地霉生长相关的扩散
Biotechnol Bioeng. 2004 Jul 5;87(1):69-80. doi: 10.1002/bit.20100.
Zotero 插件