Survival of Lactobacillus bulgaricus During Freezing and Freeze-Drying After Growth in the Presence of Calcium
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb14896.x/fullpdf
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1. Dissociants of Lactobacilli
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3. Alterations in peptidoglycan chemical composition associated with rod-to-sphere transition in a conditional mutant of Klebsiella pneumoniae
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3. Enhanced thermal stability of lactic acid bacteria during spray drying by intracellular accumulation of calcium;Journal of Food Engineering;2020-08
4. Spray drying of Lactobacillus rhamnosus GG with calcium-containing protectant for enhanced viability;Powder Technology;2019-12
5. Differential enumeration of subpopulations in concentrated frozen and lyophilized cultures of Lactobacillus delbrueckii ssp. bulgaricus;Journal of Dairy Science;2017-11
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