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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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: 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
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2020
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Original Article
Acesso em linha: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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