Halotolerance and Survival Kinetics of Lactic Acid Bacteria Isolated from Jalapeño Pepper (Capsicum annuumL.) Fermentation-Reference-Cited by-同舟云学术

Halotolerance and Survival Kinetics of Lactic Acid Bacteria Isolated from Jalapeño Pepper (Capsicum annuumL.) Fermentation

Published:2014-07-17 Issue:8 Volume:79 Page:M1545-M1553
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

González-Quijano Génesis Karendash¹,Dorantes-Alvarez Lidia¹,Hernández-Sánchez Humberto¹,Jaramillo-Flores María Eugenia¹,de Jesús Perea-Flores María²,Vera-Ponce de León Arturo³,Hernández-Rodríguez César³

Affiliation:

1. Depto. de Graduados en Alimentos; Escuela Nacional de Ciencias Biológicas; Inst. Politécnico Nacional; Prolongación de Carpio y Plan de Ayala. Col. Sto. Tomás; México; Distrito Federal; C.P. 11340. México

2. Perea-Flores is with Centro de Nanociencias y Micro y Nanotecnologías del Inst. Politécnico Nacional; México Distrito Federal

3. Depto. de Microbiología; Escuela Nacional de Ciencias Biológicas; Inst. Politécnico Nacional; Prolongación de Carpio y Plan de Ayala. Col. Sto. Tomás; México; Distrito Federal; C.P. 11340. México

Publisher

Wiley

Subject

Food Science

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