Influence of culture pH on survival of Lactobacillus reuteri subjected to freeze-drying

International Journal of Food Microbiology

Volumn 55, Issue 1-3, 2000, Pages 235-238

  Palmfeldt, Johan ^a   Hahn Hägerdal, Bärbel ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

Freeze drying; Lactobacillus reuteri; pH; Stationary phase

Indexed keywords

BACTERIAL GROWTH; CELL VIABILITY; COLONY FORMING UNIT; CONFERENCE PAPER; CULTURE MEDIUM; FREEZE DRYING; LACTOBACILLUS REUTERI; NONHUMAN; PH; SURVIVAL;

FREEZE DRYING; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS;

LACTOBACILLUS REUTERI;

EID: 0342859362     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00176-8     Document Type: Conference Paper

References (4)

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2. Jenkins D.E., Chaisson A., Matin A. Starvation-induced cross protection against osmotic challenge in Escherichia coli. J. Bacteriol. 172:1990;2779-2781.
3. Kandler O., Stetter K-O., Köhl R. Lactobacillus reuteri sp. nov., a new species of heterofermentative lactobacilli. Zbl. Bakt. Hyg., I. Abt. Orig. C. 1:1980;264-269.
4. O'Sullivan E., Condon S. Intracellular pH is a major factor in the induction of tolerance to acid and other stresses in Lactococcus lactis. Appl. Environ. Microbiol. 63:1997;4210-4215.