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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Auteurs principaux: Guowei SHU, Yixin HUI, Shiwei CHEN, Hongchang WAN, He CHEN
Format: Artigo
Langue:Inglês
Publié: Galati University Press 2015-08-01
Collection:Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
Sujets:
Lactobacillus bulgaricus
freeze-drying
cryoprotectant
bacteria
survival rate
Plackett-Burman design
Accès en ligne:http://www.ann.ugal.ro/tpa/Anale%202015/6%20Shu%20et%20al.pdf
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