Keyphrases
Milk
100%
Redox Potential
100%
Lactic Acid Bacteria
100%
Dissolved Oxygen
100%
Starter Culture
100%
Milk Acidity
100%
Lactis
83%
Acidification Rate
50%
Lactococcus Lactis
50%
Maximum Time
33%
Redox State
33%
Acidification Kinetics
33%
Acidification
33%
Milk Fermentation
33%
Kinetic Parameters
33%
Maximum Rate
33%
Single Strain
16%
Reduction Capacity
16%
Anaerobic Acidification
16%
Species Level
16%
Fast Reduction
16%
Dairy Products
16%
Negative Effects
16%
Additive Effect
16%
Dairy
16%
Fermentation Kinetics
16%
Leuconostoc
16%
Oxidation-reduction Potential
16%
Leuconostoc Mesenteroides
16%
Diauxic
16%
Oxygen Activity
16%
Nitrogen Flushing
16%
Oxygen Level
16%
Oxygen Consumption
16%
Oxygen Depletion
16%
Microbiological Activity
16%
Negative Value
16%
Strain Level
16%
Fermentation
16%
Reduction Time
16%
Low Redox Potential
16%
Final Value
16%
Aerobic
16%
Food Science
Starter Culture
100%
Acidification
100%
Lactic Acid Bacteria
100%
Lactococcus Lactis
37%
Acidification Rate
25%
Milk Fermentation
25%
Leuconostoc
12%
Dairy Product
12%
Leuconostoc mesenteroides
12%
Immunology and Microbiology
Lactic Acid Bacterium
100%
Oxidation Reduction Potential
100%
Kinetic Parameter
33%
Lactococcus Lactis
33%
Leuconostoc
16%
Leuconostoc mesenteroides
16%
Oxygen Consumption
16%
Oxidation Reduction Reaction
16%
Type Strain
16%