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Changes in oxidation-reduction potential during milk fermentation by wild lactic acid bacteria

Published online by Cambridge University Press:  07 September 2016

Stefano Morandi ,
Tiziana Silvetti ,
Alberto Tamburini  and
Milena Brasca
Stefano Morandi
Affiliation:
Institute of Sciences of Food Production, Italian National Research Council, via Celoria 2, 20133 Milan, Italy
Tiziana Silvetti
Affiliation:
Institute of Sciences of Food Production, Italian National Research Council, via Celoria 2, 20133 Milan, Italy
Alberto Tamburini
Affiliation:
Department of Agricultural and Environmental Sciences – Production, Landscape, Agroenergy
Milena Brasca*
Affiliation:
University of Milan, via Celoria 2, 20133 Milan, Italy
*
*For correspondence; e-mail: [email protected]
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Abstract

Oxidation-reduction potential (Eh) is a fundamental physicochemical property of lactic acid bacteria that determines the microenvironment during the cheese manufacture and ripening. For this reason the Eh is of growing interest in dairy research and the dairy industry. The objective of the study was to perform a comprehensive study on the reduction activity of wild lactic acid bacteria strains collected in different periods (from 1960 to 2012) from Italian dairy products. A total of 709 strains belonging to Lactococcus lactis, Enterococcus durans, E. faecium, E. faecalis and Streptococcus thermophilus species were studied for their reduction activity in milk. Kinetics of milk reduction were characterised by the minimum redox potential (Eh7) and time of reaching Eh7 (tmin), the maximum difference between two measures (Δmax) and the time at which these maximum differences occurred (t*). Broad diversity in kinetic parameters was observed at both species and strain levels. E. faecalis and L. lactis resulted to be the most reducing species, while S. thermophilus was characterised by the lowest reducing power while the greatest heterogeneity was pointed out among E. durans and E. faecium strains. Considering the period of collection (1960–2012) we observed that the more recently isolated strains generally showed less reducing activity. This trend was particularly evident for the species E. durans, E. faecium and L. lactis while an opposite trend was observed in E. faecalis species. Data reported in this research provide new information for a deeper understanding of redox potential changes during milk fermentation due to bacterial growth. Gain knowledge of the redox potential of the LAB cultures could allow a better control and standardisation of cheesemaking process.

Keywords

Ehredox potentialreducing activitylactic acid bacteria
Type
Research Article
Information
Journal of Dairy Research , Volume 83 , Issue 3 , August 2016 , pp. 387 - 394
Copyright
Copyright © Proprietors of Journal of Dairy Research 2016 

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