Heat Shock Affects the Fatty Acids Compositionand the Survival of Streptococcus thermophilusExposure to Subsequent Lethal Stresses
碩士 === 國立臺灣大學 === 食品科技研究所 === 102 === Streptococcus thermophilus is one of the most important lactic acid bacteria widely used in yogurt and cheese production. In the present study, S. thermophilus BCRC 14085 was subjected to heat shock treatment (50℃, 30minutes). The effect of heat shock on the fat...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/66082812646128443291 |