Influence of Wine Composition on the Heat Resistance of Potential Spoilage Organisms
Pasteurization studies were conducted on 29 yeasts and five lactic acid bacteria. In general the yeasts were more heat resistant in wine than were the bacteria. The one exception was a strain of Lactobacillus fructivorans that gave an average D-value of 1.7 min at 60 C. Alcohol was the wine constitu...
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| Publicat a: | Appl Microbiol |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1975
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC187191/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/241291/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.30.3.369-373.1975 |
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