Research Article
Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria
Table 1
Acidification and reducing capacities of Lactobacillus delbrueckii subsp. bulgaricus (LB), Streptococcus thermophilus (ST), and mixed culture of mixed LB + ST inoculated in control, N2- or H2-incorporated milk samples during an incubation period of 12 h at 43°C.
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Different small letters on the same row indicate a significant difference between gas conditions (). Different capital letters on the same column indicate a significant difference between strains (). Values in brackets represent pH unit/h and mV/h. |