Ultrasound attenuation of lactobacilli and bifidobacteria: Effect on some technological and probiotic properties

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• 作者：Angela Racioppo^a ; Maria Rosaria Corbo^a ; ^{mariarosaria.corbo@unifg.it} ; Claudia Piccoli^b ; Milena Sinigaglia^a ; Barbara Speranza^a ; Antonio Bevilacqua^a
• 关键词：Hydrophobicity ; Acidification ; Growth ; Attenuation ; Ultrasound
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：21 February 2017
• 年：2017
• 卷：243
• 期：Complete
• 页码：78-83
• 全文大小：537 K
• 卷排序：243

文摘

US can be used to perform attenuation on lactobacilli and bifidobacteria. The effect of attenuation can be enhanced by refrigeration. US-attenuation increases the adhesion of Lactobacillus reuteri to Caco cells. Acid and bile sensitivity of treated bacteria should be improved.