Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix

International Journal of Food Microbiology

Volumn 155, Issue 3, 2012, Pages 217-221

  Tymczyszyn, E Elizabeth ^a   Sosa, Natalia ^b   Gerbino, Esteban ^a   Hugo, Ayelen ^a   Gómez Zavaglia, Andrea ^a   Schebor, Carolina ^b  

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

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Freeze drying; Galacto oligosaccharides; Lactobacillus; Membrane damage; Molecular mobility; Water activity

Indexed keywords

CRYOPROTECTIVE AGENT; GALACTOSE OLIGOSACCHARIDE;

ARTICLE; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; BACTERIUM; CONTROLLED STUDY; CRYOPROTECTION; FREEZE DRYING; FREEZING; GLASS TRANSITION TEMPERATURE; HUMIDITY; LACTOBACILLUS BULGARICUS; NONHUMAN; PROTON NUCLEAR MAGNETIC RESONANCE; STORAGE; STORAGE TEMPERATURE; WATER CONTENT;

CELL MEMBRANE; COLONY COUNT, MICROBIAL; CRYOPROTECTIVE AGENTS; FREEZE DRYING; HUMIDITY; LACTOBACILLUS; MICROBIAL VIABILITY; OLIGOSACCHARIDES; PROBIOTICS; TRANSITION TEMPERATURE; WATER;

LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS;

EID: 84859218822     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.02.008     Document Type: Article

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