Population yields and vegetable juice fermentation of leuconostoc mesenteroides cultures grown under free-cell or immobilized-cell technologies

Food Biotechnology

Volumn 24, Issue 1, 2010, Pages 1-18

  Champagne, Claude P ^a   Gardner, Nancy ^a   Lafleur, Sonia ^a   Savard, Tony ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Alginate; Free cells; Freeze drying; Pectin; Vegetable juice

Indexed keywords

CELL COUNT; CELL FERMENTATION; CELL LEVELS; CELL POPULATIONS; CELL SUSPENSION; CELL TECHNOLOGY; FERMENTATION PROCESS; FERMENTORS; FREE CELLS; GROWTH MEDIUM; IMMOBILIZED CELL TECHNOLOGY; LEUCONOSTOC MESENTEROIDES; MATRIX; PECTIN; PECTIN BEAD; POTENTIAL BENEFITS; VEGETABLE JUICES;

ALGINATE; CELL PROLIFERATION; CURING; DEWATERING; FERMENTATION; GELS; INFORMATION TECHNOLOGY; LOW TEMPERATURE DRYING; VEGETABLES;

CELL CULTURE;

LEUCONOSTOC MESENTEROIDES;

EID: 77749298133     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905430903320701     Document Type: Article

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