Membrane fatty acid composition and fluidity are involved in the resistance to freezing of L actobacillus buchneri R 1102 and B ifidobacterium longum R 0175-Reference-Cited by-同舟云学术

Membrane fatty acid composition and fluidity are involved in the resistance to freezing of L actobacillus buchneri R 1102 and B ifidobacterium longum R 0175

Published:2014-07 Issue:2 Volume:8 Page:311-318
ISSN:1751-7915
Container-title:Microbial Biotechnology
language:en
Short-container-title:Microbial Biotechnology

Author:

Louesdon Séverine¹²,Charlot‐Rougé Séverine²,Tourdot‐Maréchal Raphaëlle³,Bouix Marielle¹,Béal Catherine¹

Affiliation:

1. UMR 782 Génie et Microbiologie des Procédés Alimentaires AgroParisTech – INRA Thiverval‐Grignon 78850 France

2. Laboratoire Procédés Bactéries Lallemand SAS Blagnac Cedex 31702 France

3. UMR 02.102 PAM Institut Universitaire de la Vigne et du Vin ‘Jules Guyot’ Université de Bourgogne ‐ Agrosup Dijon 21000 France

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1751-7915.12132

Reference42 articles.

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

2. Changes in membrane fatty acid composition of Pediococcus sp strain NRRL B‐2354 in response to growth conditions and its effect on thermal resistance;Annous B.A.;Appl Environ Microbiol,1999

3. Probiotics and health: An evidence-based review

4. Resistance to Freezing and Frozen Storage of Streptococcus thermophilus Is Related to Membrane Fatty Acid Composition

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