Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria

<div>The evolution of <svg height="11.927pt" id="M4" style="vertical-align:-3.291101pt" version="1.1" viewbox="-0.0498162 -8.6359 17.8325 11.927" width="17.8325pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M593 650H142L136 622C219 616 224 611 209 531L130 120C114 39 108 34 23 28L17 0H501C518 32 557 130 568 158L540 169C519 132 495 93 469 70C439 43 409 35 332 35C272 35 241 37 225 50C211 61 211 89 222 149L253 320H350C441 320 443 312 441 239H471L510 434H481C455 366 448 358 360 358H260L303 572C311 613 312 615 348 615H431C509 615 522 603 532 581C544 555 546 531 545 491L574 493C583 555 592 631 593 650Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,7.943,3.132)"><path d="M509 90L493 118C465 91 427 70 418 70S409 77 415 103L469 327C494 429 466 451 436 451C412 451 387 444 356 427C307 400 222 342 160 264H158L246 667C253 701 252 710 243 710C228 710 169 680 87 673L83 644H117C155 644 160 640 149 588L24 -4L32 -12C57 -4 86 4 108 9L143 187C198 275 324 386 375 386C394 386 399 367 385 311L331 87C315 22 322 -12 351 -12C387 -12 452 24 509 90Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,12.739,3.132)"><path d="M453 623H65C60 580 56 530 46 472H80C103 538 110 548 175 548H389C310 380 195 168 90 0L98 -12L175 -2C273 206 366 408 462 610L453 623Z"></path></g></svg> (mV) value of different conditions (Control, N<sub>2,</sub> and H<sub>2</sub>) of milk samples inoculated with <i>L. delbrueckii</i> subsp. <i>bulgaricus</i> (LB), <i>S. thermophilus</i> (ST), and mixed LB + ST during incubation at 43°C for 720 min.</div>

Journal of Food Processing and Preservation

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Figure 1

Figure 1: Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria 