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Strategic thermosonication-mediated modulation of lactic acid bacteria acidification kinetics for enhanced (post)-fermentation performance.
Zhang, Xiaohui; Zheng, Yuanrong; Kumar Awasthi, Mukesh; Zhou, Changyu; Barba, Francisco J; Cai, Zhendong; Liu, Lianliang; Rene, Eldon R; Pan, Daodong; Cao, Jinxuan; Sindhu, Raveendran; Xia, Qiang.
Affiliation
  • Zhang X; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
  • Zheng Y; State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China.
  • Kumar Awasthi M; College of Natural Resources and Environment, Northwest A & F University, Yangling 712100, Shaanxi Province, China.
  • Zhou C; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
  • Barba FJ; Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain.
  • Cai Z; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
  • Liu L; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
  • Rene ER; Department of Water Supply, Sanitation and Environmental Engineering, IHE Delft Institute for Water Education, Westvest 7, 2601DA Delft, the Netherlands.
  • Pan D; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
  • Cao J; School of Food and Health, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China.
  • Sindhu R; Department of Food Technology, TKM Institute of Technology, Kollam 691 505, Kerala, India.
  • Xia Q; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa 99907
Bioresour Technol ; 361: 127739, 2022 Oct.
Article in En | MEDLINE | ID: mdl-35940323
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Lactobacillales / Fermentation / Lactobacillus Language: En Journal: Bioresour Technol Journal subject: ENGENHARIA BIOMEDICA Year: 2022 Document type: Article Affiliation country: China Country of publication: United kingdom
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Lactobacillales / Fermentation / Lactobacillus Language: En Journal: Bioresour Technol Journal subject: ENGENHARIA BIOMEDICA Year: 2022 Document type: Article Affiliation country: China Country of publication: United kingdom