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Milk acidification by Lactococcus lactis is improved by decreasing the level of dissolved oxygen rather than decreasing redox potential in the milk prior to inoculation

Dissolved OxygenFood FermentationLactic Acid BacteriaBiochemical EngineeringFood MicrobiologyMicrobiologyPrecision DairyMilk AcidificationHuman LactationLactococcus LactisHealth Sciences