Influence of freezing temperatures prior to freeze-drying on viability of yeasts and lactic acid bacteria isolated from wine-Reference-Cited by-同舟云学术

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Influence of freezing temperatures prior to freeze-drying on viability of yeasts and lactic acid bacteria isolated from wine

Published:2017-05-10 Issue:6 Volume:122 Page:1603-1614
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Polo L.¹,Mañes-Lázaro R.¹,Olmeda I.¹,Cruz-Pio L.E.¹,Medina Á.²,Ferrer S.¹,Pardo I.¹

Affiliation:

1. ENOLAB; Estructura de Recerca Interdisciplinar (ERI) BioTecMed; University of Valencia; Dr. Moliner 50 Burjassot Valencia 46100 Spain

2. Department of Microbiology and Ecology; University of Valencia; Dr. Moliner 50 Burjassot Valencia 46100 Spain

Funder

Ministry of Education and Science

Institut National de la Recherche Agronomique

European Regional Development Fund

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.13465/fullpdf

Reference49 articles.

1. Effect of freeze drying and protectants on viability of the biocontrol yeast Candida sake;Abadias;Int J Food Microbiol,2001

2. Preservation of biological materials under desiccation;Aguilera;Crit Rev Food Sci Nutr,1997

3. The preservation of yeast cultures by lyophilization;Atkin;J Bacteriol,1949

4. Berbegal , C 2014 Novel liquid starter cultures for malolactic fermentation in wine University of Valencia Spain

5. Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter;Berbegal;Int J Food Microbiol,2017

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