Open Access

Temperature-dependent growth kinetics of Lacticaseibacillus rhamnosus GG in oat-based milk alternative

Zuzana Matejčeková

Zuzana Matejčeková

Department of Nutrition and Food Quality Assessment, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in BratislavaBratislava, Slovakia
Search for this author on
Sciendo|Google Scholar
Matejčeková, Zuzana
, 
Tamara Čmiková

Tamara Čmiková

Department of Food Technology, Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in BratislavaBratislava, Slovakia
Search for this author on
Sciendo|Google Scholar
Čmiková, Tamara
, 
Pavel Ačai

Pavel Ačai

Department of Food Technology, Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in BratislavaBratislava, Slovakia
Search for this author on
Sciendo|Google Scholar
Ačai, Pavel
 and 
Ľubomír Valík

Ľubomír Valík

Department of Nutrition and Food Quality Assessment, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in BratislavaBratislava, Slovakia
Search for this author on
Sciendo|Google Scholar
Valík, Ľubomír
  
May 20, 2025
Temperature-dependent growth kinetics of Lacticaseibacillus rhamnosus GG in oat-based milk alternative's Cover Image
About this article
Previous Article
Next Article
Cite
Download Cover
Published Online: May 20, 2025
Page range: 24 - 31
DOI: https://doi.org/10.2478/acs-2025-0003
Keywords
© 2025 Zuzana Matejčeková et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Chemistry, Chemistry, other
Journal RSS Feed