Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014

Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014

Nowadays, microorganisms with probiotic or antimicrobial properties are receiving major attention as alternative resources for food preservation. Lactic acid bacteria are able to synthetize compounds with antimicrobial activity against pathogenic and spoilage flora. Among them, Lactobacillus plantar...

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Bibliographic Details
Main Authors: Francieli Dalcanton, Elena Carrasco, Fernando Pérez-Rodríguez, Guiomar Denisse Posada-Izquierdo, Gláucia Maria Falcão de Aragão, Rosa María García-Gimeno
Format: Article
Language:English
Published: Wiley 2018-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2018/1726761
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