Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt
The impact of high-pressure (HP) processing on the viability of two probiotic microorganisms (<i>Bifidobacterium bifidum</i> and <i>Lactobacillus casei</i>) at varying pressure (100−400 MPa), temperature (20−40 °C) and pH (6.5 vs. 4.8) conditions...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/3/360 |