Influence of culture pH on freeze-drying viability of Oenococcus oeni and its relationship with fatty acid composition

Food and Bioproducts Processing

Volumn 87, Issue 1, 2009, Pages 56-61

  Hua, Li ^a   WenYing, Zhao ^a,b   Hua, Wang ^a   ZhongChao, Li ^a   AiLian, Wang ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b NORTH UNIVERSITY OF CHINA   (China)

Author keywords

Culture pH; Fatty acid composition; Freeze drying viability; Oenococcus oeni

Indexed keywords

ACIDS; BIOCHEMICAL ENGINEERING; CHROMATOGRAPHIC ANALYSIS; CURING; DEWATERING; FATTY ACIDS; GROWTH (MATERIALS); LIPIDS; LOW TEMPERATURE DRYING; STARTERS; WINE;

CORRELATION ANALYSIS; CULTURE PH; EXPONENTIAL PHASE; FATTY ACID COMPOSITION; FREEZE-DRYING VIABILITY; GROWTH FACTORS; GROWTH MEDIAS; MALOLACTIC FERMENTATIONS; MEMBRANE LIPIDS; OENOCOCCUS OENI; PH BUFFERING; STARTER CULTURES; STATIONARY PHASE; WINE MAKINGS;

CELL CULTURE;

OENOCOCCUS OENI;

EID: 60249085758     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2008.06.001     Document Type: Article

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