Improving survival and storage stability of bacteria recalcitrant to freeze-drying: a coordinated study by European culture collections-Reference-Cited by-同舟云学术

Improving survival and storage stability of bacteria recalcitrant to freeze-drying: a coordinated study by European culture collections

Published:2015-03-17 Issue:8 Volume:99 Page:3559-3571
ISSN:0175-7598
Container-title:Applied Microbiology and Biotechnology
language:en
Short-container-title:Appl Microbiol Biotechnol

Author:

Peiren Jindrich,Buyse Joke,De Vos Paul,Lang Elke,Clermont Dominique,Hamon Sylviane,Bégaud Evelyne,Bizet Chantal,Pascual Javier,Ruvira María A.,Macián M. Carmen,Arahal David R.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00253-015-6476-6.pdf

Reference34 articles.

1. Broadbent JR, Lin C (1999) Effect of heat shock or cold shock treatment on the resistance of Lactococcus lactis to freezing and lyophilization. Cryobiology 39(1):88–102

2. Carvalho AS, Silva J, Ho P, Teixeira P, Malcata FX, Gibbs P (2002) Survival of freeze-dried Lactobacillus plantarum and Lactobacillus rhamnosus during storage in the presence of protectants. Biotechnol Lett 24(19):1587–1591

3. Carvalho AS, Silva J, Ho P, Teixeira P, Malcata FX, Gibbs P (2003a) Effect of various growth media upon survival during storage of freeze-dried Enterococcus faecalis and Enterococcus durans. J Appl Microbiol 94(6):947–952

4. Carvalho AS, Silva J, Ho P, Teixeira P, Malcata FX, Gibbs P (2003b) Effects of addition of sucrose and salt, and of starvation upon thermotolerance and survival during storage of freeze-dried Lactobacillus delbrueckii ssp bulgaricus. J Food Sci 68(8):2538–2541

5. Carvalho AS, Silva J, Ho P, Teixeira P, Malcata FX, Gibbs P (2004) Effects of various sugars added to growth and drying media upon thermotolerance and survival throughout storage of freeze-dried Lactobacillus delbrueckii ssp bulgaricus. Biotechnol Prog 20(1):248–254

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