Identification, Viability, and Membrane Potential during the Cryopreservation of Autochthonous Lactic-Acid Bacteria Isolated from Artisanal Adobera Cheese from Los Altos de Jalisco

Lactic acid bacteria (LAB) comprise a group of microorganisms responsible for developing the sensory and chemical characteristics of several foods and fermented products, particularly cheese. For this reason, after isolation and identification of LAB, validated protocols and procedures for their lon...

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Detaylı Bibliyografya
Asıl Yazarlar:	Ramón Ignacio Arteaga-Garibay, Raúl Jacobo Delgado-Macuil, Lorena Jacqueline Gómez-Godínez, Carlos Iván Cruz-Cárdenas, Zuamí Villagrán, Silvia Giono-Cerezo, Lily Xochitl Zelaya-Molina, Luis Miguel Anaya-Esparza, José Martín Ruvalcaba-Gómez
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	MDPI AG 2023-11-01
Seri Bilgileri:	Microbiology Research
Konular:	lactic acid bacteria cryopreservation flow cytometry sodium thioglycolate
Online Erişim:	https://www.mdpi.com/2036-7481/14/4/124
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

Identification, Viability, and Membrane Potential during the Cryopreservation of Autochthonous Lactic-Acid Bacteria Isolated from Artisanal Adobera Cheese from Los Altos de Jalisco

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