Impact of the fermentation parameters pH and temperature on stress resilience of Lactobacillus reuteri DSM 17938

Abstract This study was undertaken to investigate the impact of culture pH (4.5–6.5) and temperature (32–37 °C) on the stress resilience of Lactobacillus reuteri DSM 17938 during freeze-drying and post freeze-drying exposure to low pH (pH 2) and bile salts. Response-surface methodology analysis reve...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awduron: Armando Hernández, Christer U. Larsson, Radoslaw Sawicki, Ed W. J. van Niel, Stefan Roos, Sebastian Håkansson
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: SpringerOpen 2019-05-01
Cyfres:AMB Express
Pynciau:
Probiotics
Fermentation technologies
Lactobacillus reuteri DSM 17938
Freeze-drying
Bile salt
Survivability
Mynediad Ar-lein:http://link.springer.com/article/10.1186/s13568-019-0789-2
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