Changes process in the cellular structures and constituents of Lactobacillus bulgaricus sp1.1 during spray drying
Author:
Funder
National Natural Science Foundation of China
Shandong province Key R & D Plant
Heilongjiang Key Sci.& Techn. Plan
National Key R & D of China
Publisher
Elsevier BV
Subject
Food Science
Reference35 articles.
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3. Enhancing the viability of Lactobacillus rhamnosus GG after spray drying and during storage;Broeckx;International Journal of Pharmaceutics,2017
4. Evidence of membrane damage in Lactobacillus bulgaricus following freeze drying;Castro;Journal of Applied Microbiology,1997
5. Biosynthetic requirements for the repair of membrane damage in pressure-treated Escherichia coli;Chilton;International Journal of Food Microbiology,2001
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