The Effects of a High-Intensity Ultrasound on the Fermentative Activity and Kinetic Growth of <i>Lactobacillus Acidophilus</i> and <i>Lactobacillus Helveticus</i>

An ultrasound, a non-thermal technique, can be employed to increase a probiotic’s biomass and its fermentation products. The effects of high-intensity ultrasounds (20%, 30%, and 40% amplitudes for 3 min) on the growth and fermentative profile of <i>Lactobacillus acidophilus</i> and <i>helveticus</i>...

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Autori principali:	Norma Angélica Bolívar-Jacobo, Raúl Alberto Reyes-Villagrana, Gerardo Pavel Espino-Solís, Ana Luisa Rentería-Monterrubio, Martha María Arévalos-Sánchez, Rogelio Sánchez-Vega, Eduardo Santellano-Estrada, David Chávez-Flores, América Chávez-Martínez
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2023-04-01
Serie:	Fermentation
Soggetti:	ultrasound <i>Lactobacillus acidophilus</i> Lactobacillus helveticus kinetic growth fermentative activity
Accesso online:	https://www.mdpi.com/2311-5637/9/4/356
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