Survival of Lactobacillus sakei during heating, drying and storage in the dried state when growth has occurred in the presence of sucrose or monosodium glutamate-Reference-Cited by-同舟云学术

Survival of Lactobacillus sakei during heating, drying and storage in the dried state when growth has occurred in the presence of sucrose or monosodium glutamate

Published:2005-02 Issue:4 Volume:27 Page:249-252
ISSN:0141-5492
Container-title:Biotechnology Letters
language:en
Short-container-title:Biotechnol Lett

Author:

Ferreira V�nia,Soares V�nia,Santos Cristina,Silva Joana,Gibbs Paul A.,Teixeira Paula

Publisher

Springer Science and Business Media LLC

Subject

General Medicine,Biotechnology,Bioengineering,Applied Microbiology and Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10529-004-8351-x.pdf

Reference15 articles.

1. Protective effect of sorbitol and monosodium glutamate during storage of freeze-dried lactic acid bacteria

2. Comparative Survival Rates of Human-Derived Probiotic Lactobacillus paracasei and L. salivarius Strains during Heat Treatment and Spray Drying

3. Inhibition ofListeriain dry fermented sausages by the bacteriocinogenicLactobacillus sakeCTC494

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