Identification of chemical constituents of tomato juice which affect the heat resistance of Lactobacillus fermentum
- 1 June 1983
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 54 (3) , 335-338
- https://doi.org/10.1111/j.1365-2672.1983.tb02625.x
Abstract
Pectins appear to be the main factors in tomato juice which are associated with the protection of L. fermentum against destruction or injury by heat. Hydrolysis of pectins by enzymic action makes the cells more vulnerable to heat.This publication has 11 references indexed in Scilit:
- Fate of Spoilage Microorganisms in Frozen and Chilled Concentrated Tomato JuicesJournal of Food Protection, 1979
- INFLUENCE OF ORANGE JUICE COMPOSITION ON THE THERMAL RESISTANCE OF SPOILAGE YEASTSJournal of Food Science, 1978
- THERMOBACTERIOLOGY OF CANNED WHOLE PEELED TOMATOESJournal of Food Science, 1975
- The Effect of Sugars and Polyols on the Heat Resistance of SalmonellaeJournal of Applied Bacteriology, 1974
- The Effect of High Sugar Concentrations on the Heat Resistance of Vegetative Micro‐organismsJournal of Applied Bacteriology, 1973
- New method for quantitative determination of uronic acidsAnalytical Biochemistry, 1973
- EFFECT OF BREAK TEMPERATURE AND HOLDING TIME ON PECTIN AND PECTIC ENZYMES IN TOMATO PULPJournal of Food Science, 1971
- A MEDIUM FOR THE CULTIVATION OF LACTOBACILLIJournal of Applied Bacteriology, 1960
- Fruit Juice Assay, Rapid Colormetric Methods for Simultaneous Determination of Total Reducing Sugars and Fructose in Citrus JuicesJournal of Agricultural and Food Chemistry, 1956
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956