Development of a mixed jussara and mango juice with added Lactobacillus rhamnosus GG submitted to sub-lethal acid and baric stresses

This study evaluated the interference of sub-lethal acid (SLA) stress and high isostatic pressure (HIP) stress on the survival of Lactobacillus rhamnosus GG (LGG) in mixed jussara and mango juice with the pH adjusted to 3.0 and 3.5, during 90 days of storage at 6 °C. The SLA stress at pH 4.0 previou...

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書誌詳細
出版年:J Food Sci Technol
主要な著者: Prates, Fernanda Costa, de Castro Leite Júnior, Bruno Ricardo, Martins, Eliane Maurício Furtado, Cristianini, Marcelo, da Silva, Roselir Ribeiro, da Rocha Campos, André Narvaes, da Silva Gandra, Scarlet Ohana, de Oliveira, Patrícia Martins, Martins, Maurilio Lopes
フォーマット: Artigo
言語:Inglês
出版事項: Springer India 2020
主題:
Original Article
オンライン･アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC7550550/
https://ncbi.nlm.nih.gov/pubmed/33087965
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04491-6
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