Stability of freeze-dried Lactobacillus acidophilus in banana, soybean and pearl barley powders

Journal of Biological Sciences

Volumn 8, Issue 1, 2008, Pages 119-124

  Trachoo, Nathanon ^a   Wechakama, Panomkorn ^a   Moongngarm, Anuchita ^a   Suttajit, Maitree ^b  

^a MAHASARAKHAM UNIVERSITY   (Thailand)

^b NARESUAN UNIVERSITY   (Thailand)

Author keywords

Banana; Lactobacillus acidophilus; Probiotic; Soybean and pearl barley

Indexed keywords

PROBIOTIC AGENT;

ARTICLE; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; BANANA; BARLEY; BIOTECHNOLOGICAL PRODUCTION; CONTROLLED STUDY; CRYOPRESERVATION; FREEZE DRYING; LACTOBACILLUS ACIDOPHILUS; MILK; NONHUMAN; SOYBEAN; STORAGE TEMPERATURE;

GLYCINE MAX; HORDEUM; LACTOBACILLUS ACIDOPHILUS;

EID: 42449155030     PISSN: 17273048     EISSN: 18125719     Source Type: Journal    
DOI: 10.3923/jbs.2008.119.124     Document Type: Article

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