An effective strategy for improving the freeze-drying survival rate of Lactobacillus curvatus and its potential protective mechanism
Author:
Funder
Fundamental Research Funds for the Central Universities
Publisher
Elsevier BV
Reference34 articles.
1. Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying;Amine;LWT - Food Science and Technology,2014
2. Cellular damage in dried Lactobacillus acidophilus;Brennan;Journal of Food Protection,1986
3. Separation of freezing- and drying-induced denaturation of lyophilized proteins using stress-specific stabilization: I. Enzyme activity and calorimetric studies;Carpenter;Archives of Biochemistry and Biophysics,1993
4. The effect of aspartic acid on the freeze-drying survival rate of Lactobacillus plantarum LIP-1 and its inherent mechanism;Chen;LWT - Food Science and Technology,2022
5. Exploring the protective effects of freeze-dried Lactobacillus rhamnosus under optimized cryoprotectants formulation;Chen;LWT - Food Science and Technology,2023
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