Title of article
Thermal death characteristics of Lactobacillus paracasei and Aspergillus niger in Pilsen beer Original Research Article
Author/Authors
I.M. Reveron، نويسنده , , J.A. Barreiro، نويسنده , , A.J. Sandoval، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2005
Pages
5
From page
239
To page
243
Abstract
Thermal death parameters of Lactobacillus paracasei var. paracasei (C1096) and Aspergillus niger (CM896) were determined in Pilsen beer (pH=4.28 and percentage of alcohol by volume=4.97%) for an initial cell concentration of 1 × 104 cells/ml. Values of D60 °C=0.02 min and z=6.49 °C were determined for L. paracasei var. paracasei (C1096) and values of D60 °C=0.04 min and z=3.71 °C were obtained for A. niger (CM896).
Keywords
Aspergillus niger , Beer , Lactobacillus paracasei , Thermal resistance
Journal title
Journal of Food Engineering
Serial Year
2005
Journal title
Journal of Food Engineering
Record number
1166027
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