Powder characteristics, moisture sorption isotherm, and shelf-life prediction of freeze-dried recombinant <i>Lactococcus lactis</i> NZ3900-fermented milk powder-Reference-Cited by-同舟云学术

Powder characteristics, moisture sorption isotherm, and shelf-life prediction of freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder

Published:2023-09-14 Issue:15 Volume:41 Page:2501-2515
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

How Yu Hsuan¹^ORCID,Teo Michelle Yee Mun²^ORCID,In Lionel Lian Aun²^ORCID,Yeo Siok Koon³^ORCID,Bhandari Bhesh⁴^ORCID,Pui Liew Phing¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Wilayah Persekutuan Kuala Lumpur, Malaysia

2. Department of Biotechnology, Faculty of Applied Sciences, UCSI University, Wilayah Persekutuan Kuala Lumpur, Malaysia

3. Faculty of Health and Medical Sciences, School of Biosciences, Taylor’s University, Selangor, Malaysia

4. School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Queensland, Australia

Funder

UCSI Research Excellence & Innovation Grant

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2023.2255646

Reference51 articles.

1. Targeting Melanoma Hypoxia with the Food-Grade Lactic Acid Bacterium Lactococcus Lactis

2. Cell growth and resistance of Lactococcus lactis subsp. lactis TOMSC161 following freezing, drying and freeze-dried storage are differentially affected by fermentation conditions

3. Increased Survival of Lactococcus lactis Strains Subjected to Freeze-Drying after Cultivation in an Acid Medium: Involvement of Membrane Fluidity

4. Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage

5. Stability of Freeze-Dried Ovalbumin-Alginate Microspheres with Different Lyoprotectants

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