Cell growth and resistance of Lactococcus lactis subsp. lactis TOMSC161 following freezing, drying and freeze-dried storage are differentially affected by fermentation conditions

Journal of Applied Microbiology

Volumn 117, Issue 3, 2014, Pages 729-740

  Velly, H ^a,b   Fonseca, F ^b   Passot, S ^b   Delacroix Buchet, A ^c   Bouix, M ^b  

^a CNIEL   (France)

^b UMR SayFood   (France)

^c UMR1319 MICALIS   (France)

Author keywords

Acidification activity; Fermentation; Lactic acid bacteria; Lyophilization; Storage

Indexed keywords

ACIDIFICATION; BACTERIUM; CELL ORGANELLE; FERMENTATION; FREEZING; GROWTH RATE; HIGH TEMPERATURE; PH; TEMPERATURE EFFECT;

ACIDIFICATION; ARTICLE; BACTERIAL CELL; BACTERIAL GROWTH; BIOMASS; CELL GROWTH; CELL SURVIVAL; DEHYDRATION; ENVIRONMENTAL TEMPERATURE; FERMENTATION; FREEZE DRYING; FREEZING; GROWTH CURVE; GROWTH RATE; LACTOCOCCUS LACTIS; NONHUMAN; PH; RESPONSE SURFACE METHOD; STORAGE; TEMPERATURE; TEMPERATURE SENSITIVITY; WATER CONTENT; CHEESE; DESICCATION; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; PRESERVATION; PROCEDURES;

LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

CHEESE; DESICCATION; FERMENTATION; FREEZE DRYING; FREEZING; HYDROGEN-ION CONCENTRATION; LACTOCOCCUS LACTIS; PRESERVATION, BIOLOGICAL; TEMPERATURE;

EID: 84922247594     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.12577     Document Type: Article

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