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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Váldodahkkit:	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
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	MDPI AG 2023-11-01
Ráidu:	Microbiology Research
Fáttát:	lactic acid bacteria cryopreservation flow cytometry sodium thioglycolate
Liŋkkat:	https://www.mdpi.com/2036-7481/14/4/124
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