| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278209 | Journal of Food Engineering | 2005 | 5 Pages |
Abstract
Thermal death parameters of Lactobacillus paracasei var. paracasei (C1096) and Aspergillus niger (CM896) were determined in Pilsen beer (pH=4.28 and percentage of alcohol by volume=4.97%) for an initial cell concentration of 1 Ã 104 cells/ml. Values of D60°C=0.02 min and z=6.49 °C were determined for L. paracasei var. paracasei (C1096) and values of D60°C=0.04 min and z=3.71 °C were obtained for A. niger (CM896).
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Physical Sciences and Engineering
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Chemical Engineering (General)
Authors
I.M. Reveron, J.A. Barreiro, A.J. Sandoval,