Influence of freeze-drying conditions on survival of Oenococcus oeni for malolactic fermentation

International Journal of Food Microbiology

Volumn 135, Issue 1, 2009, Pages 64-67

  Zhao, Guoqun ^a   Zhang, Gui ^a  

^a HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Freeze drying; Malolactic fermentation; Oenococcus oeni; Viability

Indexed keywords

GLUTAMATE SODIUM; LIQUID NITROGEN; POTASSIUM DIHYDROGEN PHOSPHATE;

ARTICLE; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; COLONY FORMING UNIT; CONTROLLED STUDY; CULTURE MEDIUM; FERMENTATION; FREEZE DRYING; INOCULATION; LOW TEMPERATURE; NONHUMAN; OENOCOCCUS OENI; PH; STARTER CULTURE; WINE INDUSTRY;

COLONY COUNT, MICROBIAL; CULTURE MEDIA; FERMENTATION; FOOD ADDITIVES; FOOD MICROBIOLOGY; FREEZE DRYING; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LEUCONOSTOC; MALATES; MICROBIAL VIABILITY; SODIUM GLUTAMATE; WINE;

OENOCOCCUS OENI;

EID: 68949119683     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.07.021     Document Type: Article

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