Fermentation technologies for the production of probiotics with high viability and functionality

Current Opinion in Biotechnology

Volumn 18, Issue 2, 2007, Pages 176-183

  Lacroix, Christophe ^a   Yildirim, Selcuk ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

BIOTECHNOLOGY; CELL CULTURE; CELLS; FERMENTATION; HEALTH CARE;

ENVIRONMENTAL FACTORS; HEALTH BENEFITS; HEALTH PROPERTIES; PROBIOTICS;

MICROORGANISMS;

BIOLOGICAL MARKER; PROBIOTIC AGENT;

BATCH FERMENTATION; CELL FUNCTION; CELL PROTECTION; CELL SURVIVAL; CELL SUSPENSION; CELL VIABILITY; ENVIRONMENTAL FACTOR; FOOD INDUSTRY; GASTROINTESTINAL TRACT FUNCTION; HUMAN; IMMOBILIZED CELL; INTESTINE FLORA; MICROENCAPSULATION; NONHUMAN; PRIORITY JOURNAL; PRODUCT DEVELOPMENT; QUALITY CONTROL; REVIEW;

BACTERIA; BIOREACTORS; CELL CULTURE TECHNIQUES; FERMENTATION; INDUSTRIAL MICROBIOLOGY; PROBIOTICS;

EID: 34147167214     PISSN: 09581669     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.copbio.2007.02.002     Document Type: Review

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