Ohmic heating as a method of obtaining paraprobiotics: Impacts on cell structure and viability by flow cytometry
Food Research International(2021)
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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