Browning of freeze-dried probiotic bacteria cultures in relation to loss of viability during storage

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 15, 2009, Pages 6736-6741

  Kurtmann, Lone ^a   Skibsted, Leif H ^a   Carlsen, Charlotte U ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Browning reactions, protein carbohydrate interactions; Discoloration; Dna damage, viability; Dried bacteria cultures; Oxidation

Indexed keywords

CRYOPROTECTIVE AGENT; PROBIOTIC AGENT;

ARTICLE; CHEMISTRY; DRUG EFFECT; EVALUATION; FOOD PRESERVATION; FREEZE DRYING; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS ACIDOPHILUS; METHODOLOGY; MICROBIAL VIABILITY; OXIDATION REDUCTION REACTION; PIGMENTATION;

CRYOPROTECTIVE AGENTS; FOOD PRESERVATION; FREEZE DRYING; LACTOBACILLUS ACIDOPHILUS; MICROBIAL VIABILITY; OXIDATION-REDUCTION; PIGMENTATION; PROBIOTICS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS ACIDOPHILUS;

EID: 68249115797     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901044u     Document Type: Article

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