Water activity in dry foods containing live probiotic bacteria should be carefully considered: A case study with Lactobacillus rhamnosus GG in flaxseed

International Journal of Food Microbiology

Volumn 157, Issue 2, 2012, Pages 319-321

  Vesterlund, Satu ^a   Salminen, Kari ^a   Salminen, Seppo ^a  

^a UNIVERSITY OF TURKU   (Finland)

Author keywords

Dry food; Flaxseed; Lactobacillus rhamnosus GG; Probiotic; Water activity

Indexed keywords

LIGNAN; MALTODEXTRIN; OMEGA 3 FATTY ACID; PROBIOTIC AGENT;

ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; COMPARATIVE STUDY; FOOD ORGANISM; FOOD PROCESSING; FOOD STORAGE; LACTOBACILLUS RHAMNOSUS; LINSEED; MOISTURE; NONHUMAN; OXYGEN CONCENTRATION; ROOM TEMPERATURE; SHELF LIFE; WATER CONTENT; WATER FLOW; WATER LOSS;

BACTERIA; DESICCATION; FLAX; FOOD STORAGE; LACTOBACILLUS RHAMNOSUS; PROBIOTICS; WATER;

LACTOBACILLUS RHAMNOSUS;

EID: 84862904576     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.05.016     Document Type: Article

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