Article ID Journal Published Year Pages File Type
10235251 Process Biochemistry 2015 6 Pages PDF
Abstract

- High pressure had an inhibitory effect on lactic acid fermentation.
- At 5 MPa it was possible to obtain yogurt, with a prolonged fermentation time.
- At 100 MPa fermentation did not occur, due to microbial growth inhibition.
- High pressure can be used as an on/off switch to control fermentation.
Related Topics
Physical Sciences and Engineering Chemical Engineering Bioengineering
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