Effect of pH and salt gradient on the autolysis of Lactococcus lactis strains

Ramírez-Nuñez, JenniferRomero-Medrano, RuthNevárez-Moorillón, Guadalupe V.Gutiérrez-Méndez, Néstor

The aim of this work was to assess in-vitro the effect of pH and salt concentration on the rate of autolysis in L. lactis strains. Regardless autolysis variation among L. lactis strains, statistical analysis showed evidence of increase of autolysis in L. lactis under low salt concentration and acidic conditions.

1. Cheese
2. Lactococcus
3. Flavor
4. autolysis