Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough-Reference-Cited by-同舟云学术

Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough

Published:2020-02-17 Issue:4 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Gul Latife Betul¹^ORCID,Gul Osman²^ORCID,Yilmaz Mustafa Tahsin³⁴,Dertli Enes⁵,Con Ahmet Hilmi¹

Affiliation:

1. Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey

2. Department of Food Engineering Faculty of Engineering and Architecture Kastamonu University Kastamonu Turkey

3. Department of Industrial Engineering Faculty of Engineering King Abdulaziz University Jeddah Saudi Arabia

4. Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Yıldız Technical University İstanbul Turkey

5. Department of Food Engineering Faculty of Engineering Bayburt University Bayburt Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14400

Reference40 articles.

1. Stability of probiotic Lactobacillus plantarum in dry microcapsules under accelerated storage conditions

2. Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG

3. Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder

4. Optimization of Spray-Drying Process Conditions for the Production of Maximally Viable MicroencapsulatedL. acidophilusNCIMB 701748

5. Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder

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