Formulation of Protective Agents for Improvement of Lactobacillus salivarius I 24 Survival Rate Subjected to Freeze Drying for Production of Live Cells in Powderized Form-Reference-Cited by-同舟云学术

Formulation of Protective Agents for Improvement of Lactobacillus salivarius I 24 Survival Rate Subjected to Freeze Drying for Production of Live Cells in Powderized Form

Published:2009-02-13 Issue:4 Volume:2 Page:431-436
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Ming Lim Chi,Rahim Raha Abd,Wan Ho Yin,Ariff Arbakariya B.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-009-0184-0.pdf

Reference22 articles.

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2. Alaeddinoglu, G., Guven, A., & Ozilgen, M. (1989). Activity-loss kinetics of freeze-dried lactic acid starter cultures. Enzyme and Microbial Technology, 11, 765–769. doi: 10.1016/0141-0229(89)90127-0 .

3. Alegeria, A., Lopez, I., Ruiz, J. I., Saenz, J., Fernandez, E., Zarazaga, M., et al. (2004). High tolerance of wild Lactobacillus plantarum and Oenoccoccus oeni strains to lyophilization and stress environmental conditions of acid pH and ethanol. FEMS Microbiology Letters, 230, 53–61. doi: 10.1016/S0378-1097(03)00854-1 .

4. Calo-Mata, P., Arlindo, S., Boehme, K., de Miguel, T., Pascoal, A., & Barros-Velazquez, J. (2008). Current applications and future trends of lactic acid bacteria and their bacteriocins for the biopreservation of aquatic food products. Food Bioprocess Technology, 1, 43–63. doi: 10.1007/s11947-007-0021-2 .

5. Claude, P. C., Francine, M., Yves, R., & Enis, R. (1996). Effect of polymer and storage temperature on the stability of freeze-dried lactic acid bacteria. Food Research International, 29, 555–562. doi: 10.1016/0963-9969(95)00050-X .

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