Influence of sub-lethal stresses on the survival of lactic acid bacteria after spray-drying in orange juice

Food Microbiology

Volumn 52, Issue , 2015, Pages 77-83

  Barbosa, J ^a   Borges, S ^a   Teixeira, P ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Acidic stress; Gastro intestinal tract; Heat shock; Lactobacillus plantarum 299v; Oxidative stress; Pediococcus acidilactici HA 6111 2

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; PEDIOCOCCUS ACIDILACTICI;

LACTIC ACID; PROBIOTIC AGENT;

ANALYSIS; BACTERIAL COUNT; BEVERAGE; CHEMISTRY; CLASSIFICATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PH; SWEET ORANGE; TEMPERATURE;

BEVERAGES; CITRUS SINENSIS; COLONY COUNT, MICROBIAL; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLACEAE; MICROBIAL VIABILITY; PROBIOTICS; TEMPERATURE;

EID: 84938076472     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.06.010     Document Type: Article

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