Chapter IV Redox Potential

Jacob, H.‐E.

doi:10.1016/s0580-9517(08)70218-6

Cited by 78 publications

(69 citation statements)

References 18 publications

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“…Pyruvate formate-lyase is inactivated at low pH, resulting in reduced formic acid and acetyl-CoA and increased lactic acid production (Takahashi et al 1982). This has been suggested to be due to the sensitivity of the enzyme to high redox potentials (Lindmark et al 1969), observed both at decreased pH and at increased temperatures (Jacob 1970).…”

Section: Resultsmentioning

confidence: 97%

Effect of temperature and pH on growth and product formation of Lactococcus lactis ssp. lactis ATCC 19435 growing on maltose

Hofvendahl

Niel

Hahn‐Hägerdal

1999

Applied Microbiology and Biotechnology

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Link to publicationCitation for published version (APA): Hofvendahl, K., van Niel, E., & Hahn-Hägerdal, B. (1999). Effect of temperature and pH on growth and product formation of Lactococcus lactis ssp. lactis ATCC 19435 growing on maltose. Applied Microbiology and Biotechnology, 51(5), 669-672. https://doi.org/10.1007/s002530051449General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights.• Users may download and print one copy of any publication from the public portal for the purpose of private study or research.• You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal Take down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. Abstract Lactococcus lactis ssp. lactis ATCC 19435 is known to produce mixed acids when grown on maltose. A change in fermentation conditions only, elevated temperatures (up to 37°C) and reduced pH values (down to 5.0) resulted in a shift towards homolactic product formation. This was accompanied by decreased growth rate and cell yield. The results are discussed in terms of redox balance and maintenance, and the regulation of lactate dehydrogenase and pyruvate formate-lyase.

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Section: Resultsmentioning

confidence: 97%

Effect of temperature and pH on growth and product formation of Lactococcus lactis ssp. lactis ATCC 19435 growing on maltose

Hofvendahl

Niel

Hahn‐Hägerdal

1999

Applied Microbiology and Biotechnology

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“…Although facultative organisms can metabolize any traces Of 02 in anaerobically prepared media, even down to very low concentrations, there is no Fe(III) reduction during growth of many of these microorganisms (46,272,318). For example, when a strain of E. coli was grown in an anaerobic glucoseFe(III) oxide medium, there was no detectable Fe(III) reduction (202), even though the metabolism of E. coli in the anaerobic medium could be expected to lower the redox potential to -600 mV (146).…”

Section: Redox Modelmentioning

confidence: 99%

Dissimilatory Fe(III) and Mn(IV) Reduction

Lovley

Holmes

Nevin

2004

Advances in Microbial Physiology

1,484

1,061

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“…pH electrodes were standardised using two buffers (pH 4.0 and pH 7.0) and cleaned, after each run, using a pepsin/HCL solution (Poly Labo, Paris, France). The redox electrodes were polished with a fine alumina powder (Aluminium oxyde, Prolabo, Lyon, France) to restore the platinum surface [13]. In order to avoid interference caused by atmospheric oxygen on the redox measurement, the cultures were carried out under static conditions.…”

Section: Data Acquisition and Treatmentmentioning

confidence: 99%

“…For a simple redox system, these mathematical relations allow calculation of the pH dependence of Eh. For milk medium, there are unknown redox systems, therefore the relation between Eh and pH must be experimentally determined [13]. For the sterilised skim milk used in this study, we measured an Eh variation of 38 mV/pH units at 26 o C and 40 mV/pH units at 42 o C. These coefficients allowed the calculation of the Eh7 value, a redox potential which is corrected for pH:…”

Section: Data Acquisition and Treatmentmentioning

confidence: 99%

Characterisation of lactic starters based on acidification and reduction activities

Cachon

Jeanson

Aldarf

et al. 2002

Lait

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-The acidification and reduction activities of lactic starters have been followed by continuous measurement of the pH and the Eh during the course of milk fermentation. These measurements allowed the calculation of the maximum acidification and reduction rates, and the time, pH and Eh at which these values occurred. Nine strains of Lactococcus sp., 6 strains of Streptococcus thermophilus and 5 strains of Lactobacillus helveticus were studied. In general, the maximum reduction rate of the lactococci was six-fold higher than those of the streptococci and lactobacilli. On the other hand, the streptococci and the lactobacilli acidified with a higher maximum acidifying rate than those of lactococci. Consequently, it was observed that all the cultures with lactococci reached their final Eh before the end of the lactic acid fermentation, while acidifications with the streptococci or the lactobacilli finished before the end of the reduction phase. A principal components analysis clearly differentiates the three species on the basis of their aptitudes for acidification and reduction. This new approach might be used to select adequate starters for the manufacture of fermented dairy products. terminait avant la fin de la phase de réduction. L'analyse en composante principale différencie clairement les 3 espèces sur la base de leurs aptitudes acidifiantes et réductrices. Ces nouveaux paramètres pourraient être associés à ceux classiquement utilisés pour sélectionner les levains les plus adéquats pour la fabrication de produits laitiers fermentés. Acidification / réduction / Lactococcus / Streptococcus thermophilus / Lactobacillus helveticus

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Chapter IV Redox Potential

Cited by 78 publications

References 18 publications

Effect of temperature and pH on growth and product formation of Lactococcus lactis ssp. lactis ATCC 19435 growing on maltose

Effect of temperature and pH on growth and product formation of Lactococcus lactis ssp. lactis ATCC 19435 growing on maltose

Dissimilatory Fe(III) and Mn(IV) Reduction

Characterisation of lactic starters based on acidification and reduction activities

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