在豆浆和 MRS 肉汤中培养的植物乳杆菌亚种和戊糖乳杆菌对热和高压应激反应的比较

Q4 Engineering Japan Journal of Food Engineering Pub Date : 2024-06-15 DOI:10.11301/jsfe.23644
Daitaro Ishikawa, Genki Onozawa, Takato Nakayama, Tomohiro Kudo, Yoshihiro Tsukada, Tomoyuki Fujii
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Comparison of Heat and High-Pressure Stress Response of Lactobacillus plantarum subsp. plantarum and Lactobacillus pentosus Cultivated in Soymilk and MRS Broth
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来源期刊
Japan Journal of Food Engineering
Japan Journal of Food Engineering Engineering-Industrial and Manufacturing Engineering
CiteScore
0.50
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0.00%
发文量
7
期刊介绍: The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities. The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.
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Comparison of Heat and High-Pressure Stress Response of Lactobacillus plantarum subsp. plantarum and Lactobacillus pentosus Cultivated in Soymilk and MRS Broth A Method for Determining the Optimum Temperature for a Polyphenol Separation Process by Reversed Phase Chromatography 食品加工における過熱水蒸気利用に関する研究 Implementation of Unfrozen Preservation Technology Using Some Natural Extracts with Supercooling-promoting Activity Continuous Monitoring of High Protein Concentrations by Optical Rotation—A Case Study for Continuous Monitoring of Monoclonal Antibody Concentrations During Ultrafiltration
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