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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