Survival and beneficial properties of lactic acid bacteria from raniculture subjected to freeze-drying and storage

Journal of Applied Microbiology

Volumn 116, Issue 1, 2014, Pages 157-166

  Montel Mendoza, G ^a   Pasteris, S E ^a   Otero, M C ^b   Fatima Nader Macias M E ^b  

^a UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

^b CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

Author keywords

Lactic acid bacteria; Lyophilization; Probiotics; Raniculture; Storage

Indexed keywords

BACTERIA; FOOD STORAGE; LACTIC ACID; LOW TEMPERATURE DRYING;

FREEZE DRYING; LACTIC ACID BACTERIA; LACTOCOCCUS; LYOPHILIZATION; LYOPROTECTANTS; PROBIOTICS; PROPERTY; RANICULTURE; SKIM MILKS; WHEY PROTEINS;

SUGAR (SUCROSE);

CARBOHYDRATE; LACTOSE; SUCROSE;

COST-BENEFIT ANALYSIS; MICROBIAL ACTIVITY; STORAGE; SURVIVORSHIP; TEMPERATURE EFFECT;

ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; BACTERIUM CULTURE; CELL VIABILITY; CONTROLLED STUDY; FREEZE DRYING; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; LACTOCOCCUS GARVIEAE; LACTOCOCCUS LACTIS; MILK; NONHUMAN; STORAGE; SURFACE PROPERTY; TEMPERATURE;

LACTOBACILLUS PLANTARUM; LACTOCOCCUS; LACTOCOCCUS GARVIEAE; LACTOCOCCUS LACTIS;

EID: 84890440312     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.12359     Document Type: Article

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