Lactic acid bacteria factors affecting

Williams, A. G., Noble, J., Tammam, J., Lloyd, D., Banks, J. M. (2002). Factors affecting the activity of enzymes involved in peptide and amino acid catahohsm in non-starter lactic acid bacteria isolated from Cheddar cheese. International Dairy Journal, 12, 841-852. 

Guerra, N. R, Rua, M. L., Pastrana, L. (2001). Nutritional factors affecting the production of two bacteiiocins from lactic acid bacteria on whey. International Journal of Food Microbiology, 70(3), 267-281. 

Hood, A.V. 1984. Possible factors affecting sulfur dioxide inhibition of lactic acid bacteria in newly-fermented wines. Malolactic Fermentation. Aust. Soc. for Viticulture and Oenology, Inc. 

Table 2.3. Factors that affect diacetyl synthesis by lactic acid bacteria.

Fig. 15.11 Factors affecting pH after a 10% glucose or sucrose mouth rinse. Dashed line indicates pH 7. Vectors 1 and 4 increase the pH vectors 2 and 3 decrease the pH. The short-chain carboxylic acids (SCCA) may be produced from amino acids along with ammonia, or from the catabolism of lactic acid (see text and also Fig. 1.8). (From Fig. 9 in Kleinberg I, 2002. A mixed-bacterial ecological approach to understanding the role of the oral bacteria in dental caries causation an alternative to Streptococcus mutans and the specific-plaque hypothesis. Crit Rev Oral Biol Med 13 108-125)...

The principal factors affecting acetic acid bacteria development (as with lactic bacteria) are the alcoholic content, the pH, the SO2 concentration, the temperature, and the oxidation-reduction potential. The more the pH and temperature are increased, the more easily the bacteria survive. Their multiplication is quicker in the case of aeration. 

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