The effect of protective ingredients on the survival of immobilized cells of Streptococcus thermophilus to air and freeze-drying
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Biotechnology
Cited by 17 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Comparison of two encapsulation processes to protect the commensal gut probiotic bacterium Faecalibacterium prausnitzii from the digestive tract;Journal of Drug Delivery Science and Technology;2020-04
2. Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider;International Journal of Food Microbiology;2019-02
3. Development and storage studies of high density macrocapsules containing Lactobacillus spp. strains as nutritional supplement in young calves;Revista Argentina de Microbiología;2018-10
4. Influence of Non-Equilibrium States and Glass Transition on the Survival of Bacteria;Non-Equilibrium States and Glass Transitions in Foods;2017
5. Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters;AMB Express;2016-11-08
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