Enhancement of freezing-resistance of Lactobacillus rhamnosus by the application of cell immobilization
Author:
Publisher
Microbiology Research Foundation
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://www.jstage.jst.go.jp/article/jgam/53/3/53_3_215/_pdf
Reference46 articles.
1. Augustin, M. A. (2003) The role of microencapsulation in the development of functional dairy foods. Aust. J. Dairy Technol., 58, 156–160.
2. Cell growth and bacteriocin production of probiotic Lactobacillus strains in different media
3. Study of the cryotolerance of Lactobacillus acidophilus: effect of culture and freezing conditions on the viability and cellular protein levels
4. Survival and activity of lac-lux marked Pseudomonas aeruginosa UG2Lr cells encapsulated in κ-carrageenan over four years at 4°C
5. Evidence of membrane damage in Lactobacillus bulgaricus following freeze drying
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