Storage stability of vacuum-dried probiotic bacterium Lactobacillus paracasei F19

Food and Bioproducts Processing

Volumn 90, Issue 2, 2012, Pages 295-300

  Foerst, P ^a   Kulozik, U ^a   Schmitt, M ^a   Bauer, S ^a   Santivarangkna, C ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Glassy state; Lactic acid bacteria; Sorbitol; Survival

Indexed keywords

AGAR PLATES; DRIED CELLS; GLASSY STATE; HIGH STABILITY; LACTIC ACID BACTERIA; PROBIOTIC BACTERIA; PROBIOTICS; RAPID CRYSTALLIZATION; SORBITOL; STORAGE CONDITION; STORAGE STABILITY; SURVIVAL; VACUUM DRYING; VACUUM DRYING PROCESS; VIABLE COUNT;

ALCOHOLS; BACILLI; CELLS; CYTOLOGY; DRYING; LACTIC ACID; RATE CONSTANTS; STABILITY; VACUUM TECHNOLOGY;

VACUUM;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PARACASEI;

EID: 84859000136     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2011.06.004     Document Type: Article

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