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Article: Effect of high pressure treatment on viability of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus and L. acidophilus and the pH of fermented milk

TitleEffect of high pressure treatment on viability of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus and L. acidophilus and the pH of fermented milk
Authors
Issue Date2008
Citation
Milchwissenschaft, 2008, v. 63 n. 1, p. 11-14 How to Cite?
AbstractThe effect of high pressure (HP) treatment at 480 mPa on viable populations of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, and L. acidophilus was studied in reconstituted skim milk. Reductions in viable population were directly related to the HP processing time. L. delbrueckii ssp. bulgaricus, showed the greatest sensitivity to HP treatment, whereas S. thermophilus showed the greatest resistance to HP treatment. All organisms showed a significant recovery in their viability after one week of refrigerated storage. High pressure treatment caused the pH level of fermented milk to increase by 0.49 to 1.01 units. The greatest increase in pH after HP treatment occurred in milk fermented by L. delbrueckii ssp. bulgaricus.
Persistent Identifierhttp://hdl.handle.net/10722/144398
ISSN
2014 Impact Factor: 0.247
2015 SCImago Journal Rankings: 0.200
References

 

DC FieldValueLanguage
dc.contributor.authorShah, NPen_HK
dc.contributor.authorTsangalis, Den_HK
dc.contributor.authorDonkor, ONen_HK
dc.contributor.authorVersteeg, Cen_HK
dc.date.accessioned2012-01-20T09:01:50Z-
dc.date.available2012-01-20T09:01:50Z-
dc.date.issued2008en_HK
dc.identifier.citationMilchwissenschaft, 2008, v. 63 n. 1, p. 11-14en_HK
dc.identifier.issn0026-3788en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144398-
dc.description.abstractThe effect of high pressure (HP) treatment at 480 mPa on viable populations of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, and L. acidophilus was studied in reconstituted skim milk. Reductions in viable population were directly related to the HP processing time. L. delbrueckii ssp. bulgaricus, showed the greatest sensitivity to HP treatment, whereas S. thermophilus showed the greatest resistance to HP treatment. All organisms showed a significant recovery in their viability after one week of refrigerated storage. High pressure treatment caused the pH level of fermented milk to increase by 0.49 to 1.01 units. The greatest increase in pH after HP treatment occurred in milk fermented by L. delbrueckii ssp. bulgaricus.en_HK
dc.languageengen_US
dc.relation.ispartofMilchwissenschaften_HK
dc.titleEffect of high pressure treatment on viability of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus and L. acidophilus and the pH of fermented milken_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-38749149986en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-38749149986&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume63en_HK
dc.identifier.issue1en_HK
dc.identifier.spage11en_HK
dc.identifier.epage14en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.scopusauthoridTsangalis, D=6508214893en_HK
dc.identifier.scopusauthoridDonkor, ON=8988839100en_HK
dc.identifier.scopusauthoridVersteeg, C=7004105167en_HK

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