אסיף מאגר המחקר החקלאי

Identification of chemical constituents of tomato juice which affect the heat resistance of Lactobacillus fermentum

Year:

1983

Source of publication :

Authors :

Volume :

54

Co-Authors:

Juven, B.J., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50-200, Israel
Ben‐Shalom, N., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50-200, Israel
Weisslowicz, H., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50-200, Israel

Facilitators :

Link :

Abstract:

Pectins appear to be the main factors in tomato juice which are associated with the protection of Lactobacillus fermentum against destruction or injury by heat. Hydrolysis of pectins by enzymic action makes the cells more vulnerable to heat. Copyright © 1983, Wiley Blackwell. All rights reserved

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