Viability of Lactobacillus rhamnosus R0011 in an apple-based fruit juice under simulated storage conditions at the consumer level

Journal of Food Science

Volumn 73, Issue 5, 2008, Pages

  Champagne, C P ^a   Raymond, Y ^a   Gagnon, R ^b  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b Vergers Paul Jodoin   (Canada)

Author keywords

Anaerobiosis; Oxygen; Packaging; Pear; Probiotic; Raspberry; Temperature

Indexed keywords

OXYGEN;

APPLE; ARTICLE; BACTERIAL COUNT; BEVERAGE; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS RHAMNOSUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; SAFETY; TIME;

BEVERAGES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS RHAMNOSUS; MALUS; OXYGEN; TIME FACTORS;

LACTOBACILLUS RHAMNOSUS; MALUS X DOMESTICA; PYRUS; RUBUS GLAUCUS;

EID: 44949107395     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00775.x     Document Type: Article

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