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。
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