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**Chapter 3** 

© 2013 Cachon et al., licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

and reproduction in any medium, provided the original work is properly cited.

© 2013 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution,

**Redox Potential: Monitoring and Role in** 

F. Martin, B. Ebel, C. Rojas, P. Gervais, N. Cayot and R. Cachon

**Strains During the Manufacture of** 

**Fermented Dairy Products** 

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/51137

must not be limited to oxygen.

**1. Introduction** 

**Properties and Survival of Oxygen Sensitive** 

**Development of Aroma Compounds, Rheological** 

Lactic acid bacteria can be found in a diversity of ecosystems, which is consistent with their ability to adapt to highly variable environments. Among the various parameters that characterize these environments (temperature, pH, water activity), redox is relatively recent. It has however already been addressed indirectly in studies relating to the impact of oxidative stress on lactic acid bacteria. Indeed, the concept of oxidation has often been associated with the presence of oxygen; however, oxidoreductive effects on microorganisms

A broader vision could be proposed concerning the adaptation of lactic acid bacteria to extracellular redox. The metabolism of lactic acid bacteria, chemosynthetic organisms, involves a series of dehydrogenation (oxidation) and hydrogenation (reduction) reactions. This metabolism follows the principle of conservation of energy and matter, and therefore requires the availability of a terminal electron acceptor. In lactic acid bacteria, a carbon metabolic intermediate is reduced (mainly pyruvate). In homofermentative lactic acid bacteria, redox coenzymes (NAD+/NADH) enable coupling between oxidation and reduction reactions. During anaerobic glycolysis, glucose is oxidized to 2 moles of pyruvate with the formation of 2 moles of NADH, which then further reduces pyruvate to form lactic acid. Consequently, the typical equation of homolactic fermentation is: 1 glucose 2 lactate. Such a perfect matching, theoretically consistent, must be qualified according to the environmental conditions, including the redox state of the extracellular medium. The
