The Effects of a High-Intensity Ultrasound on the Fermentative Activity and Kinetic Growth of <i>Lactobacillus Acidophilus</i> and <i>Lactobacillus Helveticus</i>

The Effects of a High-Intensity Ultrasound on the Fermentative Activity and Kinetic Growth of <i>Lactobacillus Acidophilus</i> and <i>Lactobacillus Helveticus</i>

An ultrasound, a non-thermal technique, can be employed to increase a probiotic’s biomass and its fermentation products. The effects of high-intensity ultrasounds (20%, 30%, and 40% amplitudes for 3 min) on the growth and fermentative profile of <i>Lactobacillus acidophilus</i> and <i...

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Bibliographic Details
Main Authors: Norma Angélica Bolívar-Jacobo, Raúl Alberto Reyes-Villagrana, Gerardo Pavel Espino-Solís, Ana Luisa Rentería-Monterrubio, Martha María Arévalos-Sánchez, Rogelio Sánchez-Vega, Eduardo Santellano-Estrada, David Chávez-Flores, América Chávez-Martínez
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Fermentation
Subjects:
ultrasound
<i>Lactobacillus acidophilus</i>
Lactobacillus helveticus
kinetic growth
fermentative activity
Online Access:https://www.mdpi.com/2311-5637/9/4/356

Internet

https://www.mdpi.com/2311-5637/9/4/356

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