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Proteomic respond to growth under low pH of Lactobacillus casei GCRL163 and Shirota strains
conference contribution
posted on 2023-05-24, 12:01 authored by Al-Naseri, AKS, John BowmanJohn Bowman, Margaret BritzMargaret BritzProteomic Respond to Growth Under Low pH Of Lactobacillus casei GCRL163 and Shirota Strains To investigate how cell physiological functions can predict the stability of acid stress Lactobacilli. Lactobacillus casei is widely used in fermented dairy food products. On this basis, maximising viability throughout the physiological challenges of food processing and storage is desirable so that they may be delivered to the host gastrointestinal (GI) tract in a maximally viable state. One of these challenges is survival of low pH conditions. Acidic environments in food products and during GI tract passage impact the survival of probiotic bacteria.
History
Publication title
7th Probiotics and Prebiotics New Food ConferenceDepartment/School
Tasmanian Institute of Agriculture (TIA)Publisher
PNFPlace of publication
ItalyEvent title
7th Probiotics and Prebiotics New Food ConferenceEvent Venue
Rome, ItalyDate of Event (Start Date)
2013-09-08Date of Event (End Date)
2013-09-10Repository Status
- Restricted