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Báo cáo khoa học: Contribution of exofacial thiol groups in the reducing activity of Lactococcus lactis
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Lactococcus lactiscan decrease the redox potential at pH 7 (Eh7) from 200 to )200 mV in oxygen free Man–Rogosa–Sharpe media. Neither the con-sumption of oxidizing compounds or the release of reducing compounds during lactic acid fermentation were involved in the decrease inEh7by the bacteria.
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