Screening of lactic acid bacteria for reducing power using a tetrazolium salt reduction method on milk agar.

Damien Michelon (1) , Sybille Tachon (1) , Bruno Ebel (1) , Joëlle de Coninck (1) , Gilles Feron (2) , Patrick Gervais (1) , Mireille Yvon (3) , Rémy Cachon (1, 4)

1 PAM - Procédés Alimentaires et Microbiologiques
2 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]
3 BIOBAC - Biochimie bactérienne
4 ANSES - Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail

Reducing activity is a physiological property of lactic acid bacteria (LAB) of technological importance. We developed a solid medium with tetrazolium dyes enabling weakly and strongly reducing LAB to be discriminated. It was used to quantify populations in a mixed culture (spreading method) and screen strains (spot method).

Mots clés: screening; reducing power; lactic acid bacteria; tetrazolium salt; plate media; oxidoreduction potential

Domaines: Alimentation et Nutrition

Damien Michelon, Sybille Tachon, Bruno Ebel, Joëlle de Coninck, Gilles Feron, et al.. Screening of lactic acid bacteria for reducing power using a tetrazolium salt reduction method on milk agar.. J Biosci Bioeng, 2013, 115 (2), pp.229-32. ⟨10.1016/j.jbiosc.2012.09.010⟩. ⟨hal-00865989⟩