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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2022
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| 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 |