Influence of cooling temperature on viability and post-acidification of yoghurt cultures and Lactobacillus paracasei Lpc-37 in fermentend soy powder (2017)
- Authors:
- Autor USP: OLIVEIRA, RICARDO PINHEIRO DE SOUZA - FCF
- Unidade: FCF
- Subjects: FERMENTAÇÃO; PROBIÓTICOS
- Language: Inglês
- Imprenta:
- Publisher: Sociedade Brasileira de Microbiologia (SBM)
- Publisher place: São Paulo
- Date published: 2017
- Source:
- Título: Anais
- Conference titles: Congresso Brasileiro de Microbiologia
-
ABNT
PIAZENTIN, Anna Carolina Meireles e OLIVEIRA, Ricardo Pinheiro de Souza. Influence of cooling temperature on viability and post-acidification of yoghurt cultures and Lactobacillus paracasei Lpc-37 in fermentend soy powder. 2017, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2017. Disponível em: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm. Acesso em: 11 mar. 2026. -
APA
Piazentin, A. C. M., & Oliveira, R. P. de S. (2017). Influence of cooling temperature on viability and post-acidification of yoghurt cultures and Lactobacillus paracasei Lpc-37 in fermentend soy powder. In Anais. São Paulo: Sociedade Brasileira de Microbiologia (SBM). Recuperado de http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm -
NLM
Piazentin ACM, Oliveira RP de S. Influence of cooling temperature on viability and post-acidification of yoghurt cultures and Lactobacillus paracasei Lpc-37 in fermentend soy powder [Internet]. Anais. 2017 ;[citado 2026 mar. 11 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm -
Vancouver
Piazentin ACM, Oliveira RP de S. Influence of cooling temperature on viability and post-acidification of yoghurt cultures and Lactobacillus paracasei Lpc-37 in fermentend soy powder [Internet]. Anais. 2017 ;[citado 2026 mar. 11 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm - Effect of different prebiotics on growth and bacteriocin production by Lactobacillus plantarum
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