Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10235251 | Process Biochemistry | 2015 | 6 Pages |
Abstract
- High pressure had an inhibitory effect on lactic acid fermentation.
- At 5Â MPa it was possible to obtain yogurt, with a prolonged fermentation time.
- At 100Â 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
Authors
Maria J. Mota, Rita P. Lopes, Ivonne Delgadillo, Jorge A. Saraiva,