Comparison of Heat and High-Pressure Stress Response of Lactobacillus plantarum subsp. plantarum and Lactobacillus pentosus Cultivated in Soymilk and MRS Broth

Q4 Engineering

Japan Journal of Food Engineering Pub Date : 2024-06-15 DOI:10.11301/jsfe.23644

Daitaro Ishikawa, Genki Onozawa, Takato Nakayama, Tomohiro Kudo, Yoshihiro Tsukada, Tomoyuki Fujii

引用次数: 0

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在豆浆和 MRS 肉汤中培养的植物乳杆菌亚种和戊糖乳杆菌对热和高压应激反应的比较

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Japan Journal of Food Engineering Engineering-Industrial and Manufacturing Engineering

CiteScore

0.50

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0.00%

发文量

期刊介绍： The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities. The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.