Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory acceptance.
Angiotensin-Converting Enzyme Inhibitors
/ analysis
Animals
Antioxidants
/ analysis
Bioreactors
/ microbiology
Cultured Milk Products
/ analysis
Fermentation
Glycoside Hydrolase Inhibitors
/ analysis
Heating
Kinetics
Lactobacillus acidophilus
/ metabolism
Listeria monocytogenes
/ isolation & purification
Milk
/ microbiology
Probiotics
/ metabolism
Taste Perception
alpha-Amylases
/ antagonists & inhibitors
alpha-Glucosidases
/ chemistry
Inactivation parameters
Lactobacillus acidophilus
Post-fermentation contaminant
Predictive model
Probiotic
Journal
International journal of food microbiology
ISSN: 1879-3460
Titre abrégé: Int J Food Microbiol
Pays: Netherlands
ID NLM: 8412849
Informations de publication
Date de publication:
16 Jun 2021
16 Jun 2021
Historique:
received:
14
04
2020
revised:
21
03
2021
accepted:
11
04
2021
pubmed:
1
5
2021
medline:
9
6
2021
entrez:
30
4
2021
Statut:
ppublish
Résumé
The survival kinetics of Listeria monocytogenes (9 log CFU/mL) as a post-fermentation contaminant in probiotic fermented milk (Lactobacillus acidophilus La-5, 8-9 log CFU/mL) processed with milk subjected to ohmic heating (0, 4, 6, and 8 V/cm; CONV, OH
Identifiants
pubmed: 33930838
pii: S0168-1605(21)00163-X
doi: 10.1016/j.ijfoodmicro.2021.109204
pii:
doi:
Substances chimiques
Angiotensin-Converting Enzyme Inhibitors
0
Antioxidants
0
Glycoside Hydrolase Inhibitors
0
alpha-Amylases
EC 3.2.1.1
alpha-Glucosidases
EC 3.2.1.20
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
109204Informations de copyright
Copyright © 2021 Elsevier B.V. All rights reserved.