Influence of oligosaccharides on the viability and membrane properties of Lactobacillus reuteri TMW1.106 during freeze-drying

Cryobiology

Volumn 55, Issue 2, 2007, Pages 108-114

  Schwab, Clarissa ^a,b   Vogel, Rudi ^b   Gänzle, Michael G ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Freeze drying; Fructo oligosaccharides; Inulin; Lactobacillus reuteri; Membrane damage

Indexed keywords

INULIN; OLIGOSACCHARIDE; SUCROSE;

ARTICLE; BACTERIAL MEMBRANE; BACTERIAL SURVIVAL; CELL MEMBRANE FLUIDITY; CELL MEMBRANE PERMEABILITY; CELL VIABILITY; CONTROLLED STUDY; CRYOPRESERVATION; FREEZE DRYING; LACTOBACILLUS REUTERI; MEMBRANE STABILIZATION; NONHUMAN; PRIORITY JOURNAL; REHYDRATION; STORAGE; SURVIVAL RATE;

CELL MEMBRANE; FREEZE DRYING; FRUCTANS; LACTOBACILLUS REUTERI; MEMBRANE FLUIDITY; OLIGOSACCHARIDES; PRESSURE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS REUTERI;

EID: 34548281682     PISSN: 00112240     EISSN: 10902392     Source Type: Journal    
DOI: 10.1016/j.cryobiol.2007.06.004     Document Type: Article

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