Heat and Osmotic Stress Responses of Probiotic Lactobacillus rhamnosus HN001 (DR20) in Relation to Viability after Drying

The viability of lactic acid bacteria in frozen, freeze-dried, and air-dried forms is of significant commercial interest to both the dairy and food industries. In this study we observed that when prestressed with either heat (50°C) or salt (0.6 M NaCl), Lactobacillus rhamnosus HN001 (also known as D...

Cijeli opis

Bibliografski detalji

Izdano u:	Appl Environ Microbiol
Glavni autori:	Prasad, Jaya, McJarrow, Paul, Gopal, Pramod
Format:	Artigo
Jezik:	Inglês
Izdano:	American Society for Microbiology (ASM) 2003
Teme:	Food Microbiology
Online pristup:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC143580/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12571012/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.69.2.917-925.2003
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!