Effects of strains and growth conditions on autolytic activity and survival to freezing and lyophilization of Lactobacillus delbrueckii ssp. lactis isolated from cheese

International Dairy Journal

Volumn 18, Issue 2, 2008, Pages 187-196

  Koch, Stefanie ^a   Eugster Meier, Elisabeth ^b   Oberson, Gaëtan ^a   Meile, Leo ^a   Lacroix, Christophe ^a  

^a ETH ZURICH   (Switzerland)

^b Swiss Federal Dairy Research Station   (Switzerland)

Author keywords

Autolysis; Freezing; Lactobacillus delbrueckii ssp. lactis; Lyophilization; Starter cultures

Indexed keywords

CELL CULTURE; CELL GROWTH; CORRELATION THEORY; DAIRY PRODUCTS; FERMENTATION; FREEZING; GROWTH RATE; PH EFFECTS;

AUTOLYSIS; LACTOBACILLUS DELBRUECKII; LYOPHILIZATION; STARTER CULTURES;

BACTERIA;

LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; PROPIONIBACTERIUM;

EID: 36549087356     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.07.009     Document Type: Article

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