Encapsulation of Lactic Acid Bacteria in Sugar Matrices To Be Used as Starters in the Food Industry
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Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-1649-9_5
Reference14 articles.
1. Carvalho AS, Silva J, Ho P et al (2002) Survival of freeze-dried Lactobacillus plantarum and Lactobacillus rhamnosus during storage in the presence of protectants. Biotechnol Lett 24:1587–1591. https://doi.org/10.1023/A:1020301614728
2. Carvalho AS, Silva J, Ho P et al (2004) Relevant factors for the preparation of freeze-dried lactic acid bacteria. Int Dairy J 14:835–847. https://doi.org/10.1016/J.IDAIRYJ.2004.02.001
3. Zayed G, Roos YH (2004) Influence of trehalose and moisture content on survival of Lactobacillus salivarius subjected to freeze-drying and storage. Process Biochem 39:1081–1086. https://doi.org/10.1016/S0032-9592(03)00222-X
4. Andersen AB, Fog-Petersen MS, Larsen H, Skibsted LH (1999) Storage stability of freeze-dried starter cultures (Streptococcus thermophilus) as related to physical state of freezing matrix. LWT Food Sci Technol 32:540–547. https://doi.org/10.1006/fstl.1999.0594
5. Morgan CA, Herman N, White PA et al (2006) Preservation of micro-organisms by drying; a review. J Microbiol Methods 66:183–193. https://doi.org/10.1016/j.mimet.2006.02.017
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