Influence of fermentation on the acid tolerance and freeze drying survival of Lactobacillus rhamnosus GG

Author:

Ampatzoglou Antonis,Schurr Benjamin,Deepika Gurjot,Baipong Sasitorn,Charalampopoulos Dimitris

Publisher

Elsevier BV

Subject

Biomedical Engineering,Environmental Engineering,Bioengineering,Biotechnology

Reference47 articles.

1. Probiotic bacteria: safety, functional and technological properties;Saarela;J. Biotechnol.,2000

2. Lactic acid production from lactose by Lactobacillus plantarum: kinetic model and effects of pH, substrate, and oxygen;Fu;Int. J. Food Microbiol.,1998

3. Rapid lactic acid production at high cell concentrations in whey ultrafiltrate by Lactobacillus helveticus;Kulozik;Enzyme Microbiol. Technol.,1999

4. Influence of fermentation medium composition on physicochemical surface properties of Lactobacillus acidophilus;Schar-Zammaretti;Appl. Environ. Microbiol.,2005

5. Technology aspects related to the application of functional starter cultures;de Vuyst;Food Technol. Biotechnol.,2000

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