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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 Britz
Proteomic 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 Conference

Department/School

Tasmanian Institute of Agriculture (TIA)

Publisher

PNF

Place of publication

Italy

Event title

7th Probiotics and Prebiotics New Food Conference

Event Venue

Rome, Italy

Date of Event (Start Date)

2013-09-08

Date of Event (End Date)

2013-09-10

Repository Status

  • Restricted

Socio-economic Objectives

Dairy products not elsewhere classified

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    University Of Tasmania

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