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...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:J Food Sci Technol
Päätekijät: 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
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Springer India 2020
Aiheet:
Original Article
Linkit: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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