Freeze drying of microorganisms ‐ influence of cooling rate on survival
Author:
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://www.tandfonline.com/doi/pdf/10.1080/08905439209549820
Reference27 articles.
1. Viability of lyophilized microorganisms after storage
2. Rate of drying and the survival of microorganisms
3. Cellular responses to extreme water loss: The water-replacement hypothesis
4. The probability of most probable numbers
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2. Selection of technological regime and cryoprotector for lyophilization of lactobacteria (Lactobacillus spp.);Ukrainian Journal of Ecology;2020-08-10
3. Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine;Food Microbiology;2019-04
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