Microbial diversity analysis and isolation of thermoresistant lactic acid bacteria in pasteurized milk
Abstract Pasteurization is a common method for dairy products, typically heating at 72 °C for 15 s or 63 °C for 30 min. The 17 samples of commercial pasteurized milk were divided into three groups according to the shelf life: group A (1–5 days), group B (6–10 days) and group C (11–15 days), and the...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2024-11-01
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| Series: | Scientific Reports |
| Subjects: | |
| Online Access: | https://doi.org/10.1038/s41598-024-80947-5 |
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