Viability of Lactobacillus reuteri in fruit juices
The viability of Lactobacillus reuteri DSM 20016 in juices (apple, pineapple, orange and red-fruit), as a function of storage temperature (4 and 37 °C), duration of thermal abuse at 25 °C (24–48 h) before the storage at 4 °C, and strain adaptation in a modified laboratory medium (acidification, addi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2014-09-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464614002485 |