Survival during long-term storage, membrane integrity, and ultrastructural aspects of Lactobacillus acidophilus 05 and Lacticaseibacillus casei 01 freeze-dried with freshwater microalgae biomasses-Reference-Cited by-同舟云学术

Survival during long-term storage, membrane integrity, and ultrastructural aspects of Lactobacillus acidophilus 05 and Lacticaseibacillus casei 01 freeze-dried with freshwater microalgae biomasses

Published:2022-09 Issue: Volume:159 Page:111620
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Meireles Mafaldo Ísis,de Medeiros Viviane Priscila Barros,da Costa Whyara Karoline Almeida,da Costa Sassi Cristiane Francisca,da Costa Lima Maiara,de Souza Evandro Leite,Eduardo Barão Carlos,Colombo Pimentel Tatiana,Magnani Marciane^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

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2. Method of preservation and type of protective agent strongly influence probiotic properties of Lactococcus lactis: A complete process of probiotic preparation manufacture and use;Archacka;Food Chemistry,2019

3. Mixed fermentation of Spirulina platensis with Lactobacillus plantarum and Bacillus subtilis by random-centroid optimization;Bao;Food Chemistry,2018

4. Improved viability of microencapsulated probiotics in a freeze-dried banana powder during storage and under simulated gastrointestinal tract;Bora;Probiotics and Antimicrobial Proteins,2019

5. Live and ultrasound-inactivated Lacticaseibacillus casei modulate the intestinal microbiota and improve biochemical and cardiovascular parameters in male rats fed a high-fat diet;Brandão;Food & Function,2021

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