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Identification of chemical constituents of tomato juice which affect the heat resistance of Lactobacillus fermentum
Author(s) -
Juven B.J.,
BenShalom N.,
Weisslowicz H.
Publication year - 1983
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1983.tb02625.x
Subject(s) - lactobacillus fermentum , food science , chemistry , hydrolysis , lactobacillus , lactic acid , biochemistry , biology , bacteria , lactobacillus plantarum , fermentation , genetics
Pectins appear to be the main factors in tomato juice which are associated with the protection of Lactobacillus fermentum against destruction or injury by heat. Hydrolysis of pectins by enzymic action makes the cells more vulnerable to heat.