Ohmic heating as a method of obtaining paraprobiotics: Impacts on cell structure and viability by flow cytometry

Food Research International(2021)

引用 24|浏览9
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摘要
•Paraprobiotics production from L. acidophilus, L. casei and B. animalis by ohmic heating (OH).•The complete probiotic inactivation by CONV was achieved at 95 °C/5–7 min.•OH inactivation (8 V/cm) caused lower damage to the cell membrane integrity.•OH was an adequate technology for the efficient production of paraprobiotics.
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关键词
Inactivated probiotics,Ghost probiotics,Cell membrane damage,Emerging technology,Cell morphology
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