Bifidobacterium longumSurvival During Frozen and Refrigerated Storage as Related to pH during Growth-Reference-Cited by-同舟云学术

Bifidobacterium longumSurvival During Frozen and Refrigerated Storage as Related to pH during Growth

Published:1999-07 Issue:4 Volume:64 Page:714-718
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Reilly S.S.¹,Gilliland S.E.¹

Affiliation:

1. Authors Reilly and Gilliland are affiliated with the Dept. of Animal Science & Food and Agricultural Products Research and Technology Center, Oklahoma State Univ., Stillwater, OK 74078. Direct inquiries to Dr. S.E. Gilliland.

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1999.tb15117.x

Reference10 articles.

1. Incorporation of Cholesterol into the Cellular Membrane of Bifidobacterium longum

2. Health and nutritional benefits from lactic acid bacteria

3. Influence of storage at freezing and subsequent refrigeration temperatures on β‐galactosidase activity of Lactobacillus acidophilus. Appl;Gilliland S.E.;Environ. Microbiol,1988

4. Stability During Frozen and Subsequent Refrigerated Storage of Lactobacillus acidophilus Grown at Different Ph

5. Factors to Consider When Selecting a Culture of Lactobacillus acidophilus as a Dietary Adjunct to Produce a Hypocholesterolemic Effect in Humans

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