Microgradients of pH do not occur around Lactococcus colonies in a model cheese

Abstract

Lactococci inoculated into cheese grow as colonies producing lactic acid. The pH microgradients were investigated around colonies in a complex food such as cheese. The results, obtained using a nondestructive technique, demonstrated that pH microgradients did not occur regardless of the acidification kinetics and the size of the colony. © 2013, American Society for Microbiology.