Food matrices and cell conditions influence survival of Lactobacillus rhamnosus GG under heat stresses and during storage

International Journal of Food Microbiology

Volumn 174, Issue , 2014, Pages 110-112

  Endo, Akihito ^a   Teräsjärvi, Johanna ^a   Salminen, Seppo ^a  

^a UNIVERSITY OF TURKU   (Finland)

Author keywords

Freeze dried cells; Heat tolerance; Lactobacillus rhamnosus GG; Long term storage; Moisture; Oils

Indexed keywords

OIL; PROBIOTIC AGENT;

ARTICLE; BACTERIAL CELL; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM CULTURE; CELL COUNT; CELL SURVIVAL; FREEZE DRYING; HEAT STRESS; HEAT TOLERANCE; LACTOBACILLUS RHAMNOSUS; LONG TERM STORAGE; LONG TERM SURVIVAL; MOISTURE; NONHUMAN; STORAGE;

FREEZE-DRIED CELLS; HEAT TOLERANCE; LACTOBACILLUS RHAMNOSUS GG; LONG TERM STORAGE; MOISTURE; OILS;

FOOD HANDLING; FOOD MICROBIOLOGY; FREEZE DRYING; HOT TEMPERATURE; LACTOBACILLUS RHAMNOSUS; MICROBIAL VIABILITY; STRESS, PHYSIOLOGICAL;

EID: 84893036609     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.01.006     Document Type: Article

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