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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Главные авторы: Guowei SHU, Yixin HUI, Shiwei CHEN, Hongchang WAN, He CHEN
Формат: Artigo
Язык:Inglês
Опубликовано: Galati University Press 2015-08-01
Серии:Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
Предметы:
Lactobacillus bulgaricus
freeze-drying
cryoprotectant
bacteria
survival rate
Plackett-Burman design
Online-ссылка:http://www.ann.ugal.ro/tpa/Anale%202015/6%20Shu%20et%20al.pdf
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