Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage

Food Microbiology

Volumn 53, Issue , 2016, Pages 1-8

  Bevilacqua, Antonio ^a   Casanova, Francesco Pio ^a   Petruzzi, Leonardo ^a   Sinigaglia, Milena ^a   Corbo, Maria Rosaria ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Acidification; Attenuation; Modeling; Rice drink; Sensory scores; Sonication; Viability

Indexed keywords

BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM;

LACTIC ACID;

ANALYSIS; BEVERAGE; BIFIDOBACTERIUM; CHEMISTRY; EVALUATION STUDY; FERMENTATION; FOOD CONTROL; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; ORYZA; PROCEDURES;

BEVERAGES; BIFIDOBACTERIUM; FERMENTATION; FOOD MICROBIOLOGY; LACTIC ACID; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; ORYZA;

EID: 84939825124     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.08.005     Document Type: Article

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