Direct acidification of requeijão cremoso model by lactobionic acid: physical, chemical and antimicrobial effects
Author:
Funder
Coordination for the Improvement of Higher Education Personnel
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04580-6.pdf
Reference43 articles.
1. Alonso S, Rendueles M, Díaz M (2013) Bio-production of lactobionic acid: current status, applications and future prospects. Biotechnol Adv 31:1275–1291. https://doi.org/10.1016/j.biotechadv.2013.04.010
2. Alonso S, Rendueles M, Díaz M (2015) Simultaneous production of lactobionic and gluconic acid in cheese whey/glucose co-fermentation by Pseudomonas taetrolens. Bioresour Technol 196:314–323. https://doi.org/10.1016/j.biortech.2015.07.092
3. Bauer AW, Kirby WMM, Sherris MD, Turck MD (1966) Antibiotic susceptibility testing by a standardized single disk method. Am J Clin Pathol 45:493–496
4. Brul S (1999) Preservative agents in foods mode of action and microbial resistance mechanisms. Int J Food Microbiol 50:1–17. https://doi.org/10.1016/S0168-1605(99)00072-0
5. Cardoso T, Marques C, Dagostin JLA, Masson ML (2019) Lactobionic acid as a potential food ingredient: recent studies and applications. J Food Sci. https://doi.org/10.1111/1750-3841.14686
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