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Application of plackett-burman design in screening freeze drying cryoprotectants for Lactobacillus bulgaricus
Lactobacillus bulgaricus is the bacteria commonly used in probiotic dairy product, including yogurt and cheese. The bacteria may be stored for long periods of time if it is freeze-dried. The cryoprotectant mixture for L. bulgaricus was optimized during the process of freeze-drying using a Plackett-B...
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| 主要な著者: | , , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Galati University Press
2015-08-01
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| シリーズ: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| 主題: | |
| オンライン･アクセス: | http://www.ann.ugal.ro/tpa/Anale%202015/6%20Shu%20et%20al.pdf |
| タグ: |
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