Comparison of spray-drying and freeze-drying for inoculum production of the probiotic Bacillus amyloliquefaciens strain H57

Author:

Luangthongkam PawarisaORCID,Blinco Jo-Anne,Dart PeterORCID,Callaghan MatthewORCID,Speight RobertORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference63 articles.

1. Survival of encapsulated probiotics through spray drying and non-refrigerated storage for animal feeds application;Abd-Talib;Agric. Sci.,2013

2. Optimization of leavening activity of baker’s yeast during the spray-drying process;Ahi;Dry. Technol.,2010

3. Benefits of probiotics and/or prebiotics for antibiotic-reduced poultry;Al-Khalaifah;Poult. Sci.,2018

4. Quantifying the responses of three strains in isothermal conditions and during spray drying of different carrier agents;Alvarenga;Front. Microbiol.,2018

5. Quantifying the responses of three strains in isothermal conditions and during spray drying of different carrier agents;Alvarenga;Front. Microbiol.,2018

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