Studies of viability and vitality after freezing of the probiotic yeast Saccharomyces boulardii: physiological preconditioning effect;Estudios de la viabilidad y la vitalidad frente al congelado de la levadura probiótica Saccharomyces boulardii: efecto del preacondicionamiento fisiológico

Revista Iberoamericana de Micologia

Volumn 26, Issue 2, 2009, Pages 155-160

  Pardo, Silvina ^a   Galvagno, Miguel Ángel ^a,b   Cerrutti, Patricia ^a  

^a UNIVERSIDAD NACIONAL DEL COMAHUE   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Fermentation; Freezing; Physiological conditioning; Probiotics; Saccharomyces boulardii; Viability vitality

Indexed keywords

BILE SALT; GLUCOSE; MOLASSES;

ARTICLE; BACTERIUM CULTURE; BIOREACTOR; CONTROLLED STUDY; CULTURE MEDIUM; FED BATCH FERMENTATION; FREEZE THAWING; FUNGAL BIOMASS; FUNGAL VIABILITY; FUNGUS CULTURE; FUNGUS GROWTH; GROWTH CURVE; INCUBATION TIME; NONHUMAN; PH; PHYSICAL TOLERANCE; SACCHAROMYCES BOULARDII; STRESS; SURVIVAL;

BIOMASS; BIOREACTORS; CULTURE MEDIA; FERMENTATION; FREEZING; HYDROGEN-ION CONCENTRATION; INDUSTRIAL MICROBIOLOGY; MOLASSES; PROBIOTICS; SACCHAROMYCES; SUCROSE;

SACCHAROMYCES BOULARDII; SACCHARUM;

EID: 67650604212     PISSN: 11301406     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1130-1406(09)70028-2     Document Type: Article

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