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. 2018 Nov 5;9:2654. doi: 10.3389/fmicb.2018.02654

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Copyright © 2018 López-González, Escobedo, Rodríguez, Neves, Janzen and Martínez.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Growth of L. lactis in pasteurized milk. pH (A) and production of lactic acid (B) of L. lactis wild-type (gray bars) and their Lcn972R mutants (white bars). Cultures were inoculated at 3% and incubated for 6 h at 30°C. (C) Acidification curves of L. lactis L81 (left panel) and L. lactis L62 (right panel) and their Lcn972R mutants in pasteurized milk. (), wild type strains; (X), L81-D1 and L62-C9; (+), L81-E2 and L62-G9. The insert shows the acidification curve descriptors. Vm, maximum acidification rate (dpH/dt, mpH/min); Te, time to reach pH 4.6 (h). ^∗p < 0.05, ^∗∗p < 0.01, ^∗∗∗p < 0.001 significantly different to the wild type strain.

Inline graphic — Growth of L. lactis in pasteurized milk. pH (A) and production of lactic acid (B) of L. lactis wild-type (gray bars) and their Lcn972R mutants (white bars). Cultures were inoculated at 3% and incubated for 6 h at 30°C. (C) Acidification curves of L. lactis L81 (left panel) and L. lactis L62 (right panel) and their Lcn972R mutants in pasteurized milk. (), wild type strains; (X), L81-D1 and L62-C9; (+), L81-E2 and L62-G9. The insert shows the acidification curve descriptors. Vm, maximum acidification rate (dpH/dt, mpH/min); Te, time to reach pH 4.6 (h). ^∗p < 0.05, ^∗∗p < 0.01, ^∗∗∗p < 0.001 significantly different to the wild type strain.