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...
সংরক্ষণ করুন:
| প্রকাশিত: | Ciência e Tecnologia de Alimentos |
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| প্রধান লেখক: | , , , , |
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://www.redalyc.org/articulo.oa?id=395940118009 |
| ট্যাগগুলো: |
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