Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system.

Ojha, Kumari Shikha; Kerry, Joseph P; Alvarez, Carlos; Walsh, Des; Tiwari, Brijesh K

Ojha, Kumari Shikha; Kerry, Joseph P; Alvarez, Carlos; Walsh, Des; Tiwari, Brijesh K.

Afiliação

Ojha KS; Teagasc Food Research Centre, Dublin, Ireland; Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
Kerry JP; Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
Alvarez C; Teagasc Food Research Centre, Dublin, Ireland.
Walsh D; Teagasc Food Research Centre, Dublin, Ireland.
Tiwari BK; Teagasc Food Research Centre, Dublin, Ireland. Electronic address: brijesh.tiwari@teagasc.ie.

Ultrason Sonochem ; 31: 539-45, 2016 Jul.

Article em En | MEDLINE | ID: mdl-26964981

Assuntos

Fermentação; Latilactobacillus sakei/metabolismo; Carne; Modelos Teóricos; Ultrassom

Palavras-chave

Antimicrobial activity; Lactic acid; Meat fermentation; Probiotic; Ultrasonic power

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Ultrassom / Fermentação / Latilactobacillus sakei / Carne / Modelos Teóricos Idioma: En Ano de publicação: 2016 Tipo de documento: Article

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