DBPapers
DOI: 10.5593/SGEM2014/B61/S25.069

STUDY ABOUT THE USE OF MONITORING OF ELECTROCHEMICAL PARAMETERS TO CONTROL OF INOCULATION OF THE LACTIC ACID BACTERIA IN TO COWMILK

P. Savescu, A. Dodoicoiu, M. Vladu
Wednesday 1 October 2014 by Libadmin2014

References: 14th International Multidisciplinary Scientific GeoConference SGEM 2014, www.sgem.org, SGEM2014 Conference Proceedings, ISBN 978-619-7105-20-9 / ISSN 1314-2704, June 19-25, 2014, Book 6, Vol. 1, 503-510 pp

ABSTRACT
The variation of pH and oxidation-reduction potential in time may constitute strong
indicators of the State of fermentation in cow’s milk that are inoculated with lactic acid
bacteria. The activity of specific microbiological agents – use in order to obtain some milk products – can be monitored through the integrated study of electrochemical parameters of variation within a limited time frame. The variation of main electrochemical parameters (the specific pH and redox potential of cows ’ milk) is it a direct result of the activity of oxidoreductases secreted by certain lactic acid bacteria. The study identifies certain biotechnological correlations that occur at inoculation in the conditions of use of specific lactic acid bacteria.

Keywords: electrochemical parameters, oxido-reductases, food industry