STRATEGIES AND NEW TECHNOLOGIES FOR IMPROVING THE TOLERANCE OF LACTIC ACID BACTERIA TO PROCESSING AND GASTROINTESTINAL ENVIRONMENTS

Strategies and New Technologies for Improving the Tolerance of Lactic Acid Bacteria to Processing and Gastrointestinal Environments

The market and demanding of lactic acid bacteria and their products keep increasingly in recent years.However, it is difficult to maintain the activity of lactic acid bacteria during the processing and storage periods due to the stress caused by heating and oxygen exposure conditions for these anaerobic and heat-sensitive bacteria.This also causes

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Dataset for Hop varieties classification

ABSTRACT: Humulus lupulus L., also known as hops, is a vine whose flowers are a major component in brewing.It delivers flavor, bitterness, and aroma to beer and also aids in foam stabilization.Furthermore, it plays an important role in beer conservation due to its antimicrobial and antioxidant properties, which have recently been studied for food p

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