Short communication: Effect of lactose on the spray drying of Lactococcus lactis in dairy matrices
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference18 articles.
1. Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG;Ananta;Int. Dairy J.,2005
2. Antibacterial effects of Lactococcus lactis isolated from Lighvan cheese regarding the recognition of nisin, lacticin and lactococcin structural genes;Attar;Lebensm. Wiss. Technol.,2018
3. Relevant factors for the preparation of freeze-dried lactic acid bacteria;Carvalho;Int. Dairy J.,2004
4. Glass transition temperature of regular and lactose hydrolyzed milk powders;Fernández;Lebensm. Wiss. Technol.,2003
5. Lactose-hydrolyzed milk powder: Thermodynamic characterization of the drying process;Fialho;Dry. Technol.,2017
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3. Antioxidant activity and the survival-enhancing effect of ascorbic acid on Limosilactobacillus reuteri KUB-AC5 microencapsulated with lactose by spray drying;LWT;2022-07
4. The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review;Current Opinion in Food Science;2022-04
5. Challenges associated with spray drying of lactic acid bacteria: Understanding cell viability loss;Comprehensive Reviews in Food Science and Food Safety;2021-06-19
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