Identification of chemical constituents of tomato juice which affect the heat resistance of Lactobacillus fermentum.
Pectins appear to be the main factors in tomato juice which are associated with the protection of Lactobacillus fermentum against destruction or injury by heat. Hydrolysis of pectins by enzymic action makes the cells more vulnerable to heat.
D001628:Beverages / Q000032:analysis*; D005516:Food Microbiology; D006358:Hot Temperature; D007778:Lactobacillus / Q000502:physiology*; D010368:Pectins / Q000032:analysis / Q000494:pharmacology*
D010368:Pectins