Research Article
Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria
Table 2
Coagulation time and values at the coagulation point, i.e. pH 4.6, 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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coagulation: Acidification time i.e. the time taken to reach a pH value of 4.6; : the value obtained when pH value of the sample reaches 4.6. 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 (). |