Effect of the fermentation pH on the storage stability of Lactobacillus rhamnosus preparations and suitability of in vitro analyses of cell physiological functions to predict it

Journal of Applied Microbiology

Volumn 106, Issue 4, 2009, Pages 1204-1212

  Saarela, M H ^a   Alakomi, H L ^a   Puhakka, A ^a   Matto J ^a,b  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b FINNISH RED CROSS BLOOD SERVICE   (Finland)

Author keywords

Freeze drying; Fruit juice; Lactobacillus rhamnosus; Stability

Indexed keywords

BACILLI; BODY FLUIDS; CELLS; CHLORINE COMPOUNDS; CYTOLOGY; FERMENTATION; FORECASTING; FRUIT JUICES; FRUITS; PH EFFECTS; PHYSIOLOGY;

ACID STRESS; APPLE JUICE; CELL-BE; CELL/B.E; CELL/BE; FREEZE DRYING; LACTOBACILLUS RHAMNOSUS; MALIC ACIDS; PHYSIOLOGICAL FUNCTIONS; PROBIOTICS;

STABILITY;

BILE ACID; HYDROCHLORIC ACID; MALIC ACID; PROBIOTIC AGENT;

BACTERIUM; FERMENTATION; FREEZE DRYING; FRUIT; HYDROCHLORIC ACID; ORGANIC ACID; PH; PHYSIOLOGY; PROBIOTICS; STORAGE;

ACIDITY; APPLE JUICE; ARTICLE; BACTERIAL CELL; BACTERIAL GROWTH; BACTERIAL SURVIVAL; CELL FUNCTION; CELL GROWTH; CELL MEMBRANE; CELL SURVIVAL; CONTROLLED STUDY; FERMENTATION; FREEZE DRYING; IN VITRO STUDY; LACTOBACILLUS RHAMNOSUS; NONHUMAN; PH; ROOM TEMPERATURE; SENSITIVITY AND SPECIFICITY; STORAGE; STORAGE TEMPERATURE;

EID: 62149120210     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2008.04089.x     Document Type: Article

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