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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Detaylı Bibliyografya
Asıl Yazarlar: Guowei SHU, Yixin HUI, Shiwei CHEN, Hongchang WAN, He CHEN
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Galati University Press 2015-08-01
Seri Bilgileri:Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
Konular:
Lactobacillus bulgaricus
freeze-drying
cryoprotectant
bacteria
survival rate
Plackett-Burman design
Online Erişim:http://www.ann.ugal.ro/tpa/Anale%202015/6%20Shu%20et%20al.pdf
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