Effects of initial pH on heat resistance of Lactobacillus plantarum LIP-1-Reference-Cited by-同舟云学术

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Effects of initial pH on heat resistance of Lactobacillus plantarum LIP-1

Published:2021-03 Issue: Volume:138 Page:110748
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Qiaoling,Ma Lili,E Jingjing,He Zongbai,Yao Caiqing,Chen Zichao,Ma Rongze,Wang Ruixue,Sun Ruiyin,Cao Jinqi,Wang Junguo

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Modifications in membrane fatty acid composition of salmonella typhimurium in response to growth conditions and their effect on heat resistance;Alvarez-Ordonez;International Journal of Food Microbiology,2008

2. Influence of different growth conditions on the survival and the efficacy of freeze-dried pseudomonas fluorescens strain Pf153;Bisutti;Biocontrol Science and Technology,2015

3. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

4. Effects of various sugars added to growth and drying media upon thermotolerance and survival throughout storage of freeze-dried Lactobacillus delbrueckii ssp;Carvalho;Bulgaricus. Biotechnology Progress,2004

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. An effective strategy for improving the freeze-drying survival rate of Lactobacillus curvatus and its potential protective mechanism;Food Bioscience;2024-04

2. Effects of exposure to combined acid-cold stress and repair processing on the heat tolerance of Lactobacillus paracasei LP4;Food Bioscience;2024-02

3. Mechanism study on the effect of adenine on the viability of Lactiplantibacillus plantarum LIP-1 powder via freeze-drying;Food Science of Animal Products;2023-12

4. Effects of the repair treatment on improving the heat resistance of Lactiplantibacillus plantarum LIP-1;Innovative Food Science & Emerging Technologies;2023-03

5. Microencapsulating role of whey protein isolate and sucrose in protecting the cell membrane and enhancing survival of probiotic lactobacilli strains during spray drying, storage, and simulated gastrointestinal passage;Food Research International;2022-09

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