Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures
The survival of six probiotic wild strains of Lactobacillus rhamnosus was compared with that of a type strain during 78 days of storage at 25 and 5 °C in peach synthetic medium (PSM) and commercial peach jam (PJ). Changes in viable cell counts, pH values, sugar content, and colour parameters were mo...
Shranjeno v:
| izdano v: | Ciência e Tecnologia de Alimentos |
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| Principais autores: | , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Teme: | |
| Online dostop: | https://www.redalyc.org/articulo.oa?id=395940118009 |
| Oznake: |
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