Racioppo A1, Corbo MR2, Piccoli C3, Sinigaglia M1, Speranza B1, Bevilacqua A1.
Int J Food Microbiol. 2016 Dec 21;243:78-83. doi: 10.1016/j.ijfoodmicro.2016.12.011. [Epub ahead of print]Attenuation can be regarded as a tool to modulate the metabolism of probiotic bacteria and, consequently, a strategy to reduce the acidification of the active drinks. Attenuation can be done through chemical and physical approaches and ultrasound (US) is a possibility, previously tested to modulate the metabolism of lactic acid bacteria inoculated in a rice drink, but no data are available on the effect of this treatment of the overall profile of probiotic bacteria. Read More