Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory acceptance

The survival kinetics of Listeria monocytogenes (9 log CFU/mL) as a post-fermentation contaminant in probiotic fermented milk (Lactobacillus acidophilus La-5, 8–9 log CFU/mL) processed with milk subjected to ohmic heating (0, 4, 6, and 8 V/cm; CONV, OH4, OH6, OH8, 90–95 °C/5 min) was investigated us...

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Veröffentlicht in:	International journal of food microbiology 2021-06, Vol.348, p.109204-109204, Article 109204
Hauptverfasser:	Silva, Amanda B., Scudini, Hugo, Ramos, Gustavo Luis P.A., Pires, Roberto P.S., Guimarães, Jonas T., Balthazar, Celso F., Rocha, Ramon S., Margalho, Larissa P., Pimentel, Tatiana C., Siva, Marcia C., Sant'Ana, Anderson S., Esmerino, Erick A., Freitas, Mônica Q., Duarte, Maria Carmela K.H., Cruz, Adriano G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Angiotensin Antioxidants Bioactive compounds Biological activity Contaminants Fermentation Fermented milk products Gastrointestinal system Gastrointestinal tract Glucosidase Heating Inactivation parameters Kinetics Lactobacilli Lactobacillus acidophilus Listeria Listeria monocytogenes Milk production Post-fermentation contaminant Prediction models Predictive model Probiotic Probiotics Sensory evaluation Survival α-Amylase α-Glucosidase
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