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Tomato juice as a protective agent forLactobacillus acidophilus

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Abstract

The extent of protection afforded by tomato juice, to two strains ofLactobacillus acidophilus during heat shock (80°C) in skimmed milk medium was studied. Presence of tomato juice or its fractions assured a higher survival of both cultures. Strain LB1H3 was more resistant than strain LACH to heat shock. Sediments gave the highest protective effect, followed by tomato juice and serum.

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References

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Authors and Affiliations

  1. Department of Dairy Microbiology, Sheth M.C. College of Dairy Science, Gujarat Agricultural University, 388 110, Anand, India

    J. B. Prajapati & J. M. Dave

Authors
  1. J. B. Prajapati
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  2. J. M. Dave
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Prajapati, J.B., Dave, J.M. Tomato juice as a protective agent forLactobacillus acidophilus . Folia Microbiol 34, 170–172 (1989). https://doi.org/10.1007/BF02823698

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  • DOI: https://doi.org/10.1007/BF02823698

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