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Mild heat stress limited the post-acidification caused by Lactobacillus rhamnosus hsryfm 1301 in fermented milk.
Zhang, Chenchen; Yang, Liting; Gu, Ruihan; Ding, Zixuan; Guan, Chengran; Lu, Maolin; Gu, Ruixia.
  • Zhang C; College of Food Science and Engineering, Yangzhou University, 196 Huayang Xilu, Yangzhou, 225100, People's Republic of China.
  • Yang L; Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou, People's Republic of China.
  • Gu R; Jiangsu Dairy Biotechnology Engineering Research Center, Yangzhou, People's Republic of China.
  • Ding Z; College of Food Science and Engineering, Yangzhou University, 196 Huayang Xilu, Yangzhou, 225100, People's Republic of China.
  • Guan C; Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou, People's Republic of China.
  • Lu M; College of Food Science and Engineering, Yangzhou University, 196 Huayang Xilu, Yangzhou, 225100, People's Republic of China.
  • Gu R; College of Food Science and Engineering, Yangzhou University, 196 Huayang Xilu, Yangzhou, 225100, People's Republic of China.
Biotechnol Lett ; 41(4-5): 633-639, 2019 May.
Article en En | MEDLINE | ID: mdl-30929103
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Respuesta al Choque Térmico / Ácido Láctico / Leche / Lacticaseibacillus rhamnosus Límite: Animals Idioma: En Año: 2019 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Respuesta al Choque Térmico / Ácido Láctico / Leche / Lacticaseibacillus rhamnosus Límite: Animals Idioma: En Año: 2019 Tipo del documento: Article