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...
Na minha lista:
| Publicado no: | Appl Microbiol |
|---|---|
| Principais autores: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1975
|
| Assuntos: | |
| Acesso em linha: | 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 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|