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 H_2-incorporated milk samples during an incubation period of 12 h at 43 C.

Strains	tcoagulation (min)
	Control	N2	H2
Lactobacillus delbrueckii subsp. bulgaricus	^bB	^abB	^aB
Streptococcus thermophilus	^bA	^abA	^aA
Lactobacillus delbrueckii subsp. bulgaricus + Streptococcus thermophilus	^aB	^aC	^aB
	coagulation (mV)
Lactobacillus delbrueckii subsp. bulgaricus	^bB	^cC	^aAB
Streptococcus thermophilus	^bAB	^bA	^aA
Lactobacillus delbrueckii subsp. bulgaricus + Streptococcus thermophilus	^aA	^aB	^aB

_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 ().