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The potential use of acylglycerols on the thermal inactivation of lactic acid bacteria for the manufacture of long-life fermented products

The effect of acylglycerols on the thermal inactivation of lactic acid bacteria used in the production of fermented products was studied. The starting point was the observation of an increase in thermal sensitivity in the presence of an emulsifier based on mono- and diacylglycerols in the culture me...

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Detalles Bibliográficos
Autores principales: Huerta-González, Luis, López-Valdez, Fernando, Luna-Suárez, Silvia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9701366/
https://www.ncbi.nlm.nih.gov/pubmed/36435751
http://dx.doi.org/10.1186/s12866-022-02694-9