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dc.contributor.author
Garro, Marisa Selva
dc.contributor.author
Font, Graciela Maria
dc.contributor.author
Savoy, Graciela
dc.date.available
2018-08-09T20:52:03Z
dc.date.issued
2002-12
dc.identifier.citation
Garro, Marisa Selva; Font, Graciela Maria; Savoy, Graciela; Application of conductimetry for evaluation of lactic starter cultures in soymilk; Wiley; Journal of Food Science; 67; 3; 12-2002; 1175-1178
dc.identifier.issn
0022-1147
dc.identifier.uri
http://hdl.handle.net/11336/54889
dc.description.abstract
Soymilk (SM), a potential culture medium for applying conductimetric techniques to evaluate the behavior of probiotic lactobacilli and bifidobacteria was examined. Media LAPTg, LM, and SM was standardized for the growth of Lactobacillus fermentum and Bifidobacterium longum. A dilution of 1/100 for L. fermentum and 1/1 for B. longum were considered optimal to obtain a detection time (DT) between 5 and 10 min. The relationship between the initial number of cells and the DT was linear throughout the incubation period considered (40 h). The effect of temperature (30, 37, and 42°C) on the metabolic activity of the cells was also determined after 40 h of fermentation. The higher metabolic changes were observed at 42 °C with conductance values from 600 to 800 μS and DT of 5-7 min. Results obtained were confirmed by viable counts.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Bifidobacteria
dc.subject
Conductimetry
dc.subject
Lactobacilli
dc.subject
Soymilk
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Application of conductimetry for evaluation of lactic starter cultures in soymilk
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-07-23T18:13:22Z
dc.journal.volume
67
dc.journal.number
3
dc.journal.pagination
1175-1178
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.description.fil
Fil: Savoy, Graciela. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.journal.title
Journal of Food Science
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1111/j.1365-2621.2002.tb09472.x
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2002.tb09472.x


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