Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food

Optimization of food storage has become a central issue for food science and biotechnology, especially in the field of functional foods. The aim of this work was to investigate the influence of different storage strategies in a fermented food product (FFP) and further determine whether the regular s...

詳細記述

書誌詳細

出版年:	Foods
主要な著者:	Miriam Cabello-Olmo, María Oneca, Paloma Torre, Jesús Vicente Díaz, Ignacio J. Encio, Miguel Barajas, Miriam Araña
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2020-03-01
主題:	fermented foods lactic acid bacteria packaging probiotic storage temperature viability yeasts
オンライン･アクセス:	https://www.mdpi.com/2304-8158/9/3/302