Batch fermentation with entrapped growing cells ofLactobacillus casei

Author:

Lacroix Christophe,Paquin C�line,Arnaud Jean-Pierre

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Reference14 articles.

1. Arnaud JP, Choplin L, Lacroix C (1989a) Rheological properties of?-carrageenan/locust bean gum mixed gels. J Texture Stud 19:419?430

2. Arnaud JP, Choplin L, Lacroix C (1989b) Effect of lactic fermentation on the rheological properties of?-carrageenan/ locust bean gum mixed gels inoculated withS. thermophilus. Biotechnol Bioeng, in press

3. Arnaud JP, Choplin L, Lacroix C (1989c) Rheological properties of?-carrageenan/locust bean gum mixed gels containingS. thermophilus orL. casei entrapped living cells during fermentation. In: Cahners Exposition group (eds) Proceeding of the Vistech Conference, Chicago, January 31-February 2. Illinois, USA, pp 153?165

4. Audet P, Lacroix C (1989) Two phase dispersion process for production of biopolymer gel beads. Effect of various parameters on bead size and distribution. Process Biochem, in press

5. Audet P, Paquin C, Lacroix C (1988) Immobilized growing lactic acid bacteria with?-carrageenan-locust bean gum gel. Appl Microbiol Biotechnol 29:11?18

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