Effects of salt concentration and pH on structural and functional properties of Lactobacillus acidophilus: FT-IR spectroscopic analysis

International Journal of Food Microbiology

Volumn 173, Issue , 2014, Pages 41-47

  Gandhi, Akanksha ^a   Shah, Nagendra P ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

ACE inhibitory activity; FT IR; Lb. acidophilus; Proteolytic activity; Salt reduction

Indexed keywords

AMIDE; SODIUM CHLORIDE;

ARTICLE; CELL COUNT; FERMENTATION; INFRARED SPECTROSCOPY; LACTOBACILLUS ACIDOPHILUS; MILK; NONHUMAN; PH; PROTEIN DEGRADATION;

ACE-INHIBITORY ACTIVITY; FT-IR; LB. ACIDOPHILUS; PROTEOLYTIC ACTIVITY; SALT REDUCTION;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; ENDOPEPTIDASES; ENZYME ACTIVATION; FERMENTATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS ACIDOPHILUS; MICROBIAL VIABILITY; MILK; PROTEOLYSIS; SODIUM CHLORIDE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84891957883     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.12.015     Document Type: Article

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