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Influence Of Low Sonication Intensities At Different Temperatures On Acid Tolerance, Bile Tolerance, Protease Activity And Growth Of Yogurt Culture Bacteria Lactobacillus Delbrueckii Ssp. Bulgaricus And Streptococcus Salivarius Ssp. Thermophilus, Marvin L. Moncada Reyes
LSU Master's Theses
Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus are dairy cultures widely used in the dairy industry. Low sonication intensity condition is a non-destructive technique that uses sound waves to cause cavitation in aqueous solutions and may improve the permeability of membranes, speed up the transfer of substrates and promote cellular growth and propagation. The objective of this study was to determine the effect of low sonication intensities at different temperatures on acid tolerance, bile tolerance, protease activity and growth of the two dairy cultures. The cultures were freshly thawed and suspended in 0.1% peptone water and 18 ml …