Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese

In cheese, lactic acid bacteria are immobilized at the coagulation step and grow as colonies. The spatial distribution of bacterial colonies is characterized by the size and number of colonies for a given bacterial population within cheese. Our objective was to demonstrate that different spatial dis...

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Veröffentlicht in:	Applied and Environmental Microbiology 2016-01, Vol.82 (1), p.202-210
Hauptverfasser:	Le Boucher, Clémentine, Gagnaire, Valérie, Briard-Bion, Valérie, Jardin, Julien, Maillard, Marie-Bernadette, Dervilly-Pinel, Gaud, Le Bizec, Bruno, Lortal, Sylvie, Jeanson, Sophie, Thierry, Anne
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino Acids - analysis Biochemistry Cheese Cheese - analysis Cheese - microbiology Coagulation Colony Count, Microbial Fermentation Food and Nutrition Food engineering Food Microbiology Food science Gram-positive bacteria Lactococcus lactis Lactococcus lactis - growth & development Lactococcus lactis - metabolism Life Sciences Metabolites Microbiology and Parasitology Peptides Spotlight
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