Effects of six substances on the growth and freeze-drying of Lactobacillus delbrueckii subsp. bulgaricus
Author:
Publisher
Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)
Subject
Food Science
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Optimization of compatible solutes for improving survival of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus using Box-Behnken design;Acta Universitatis Cibiniensis. Series E: Food Technology;2021-12-01
2. The Effect of Eight Thermal Protectants on the Survival Rate and the Viable Counts of Lactobacillus casei After Heat Treatment in Fermented Goat Milk;Acta Universitatis Cibiniensis. Series E: Food Technology;2019-06-01
3. Response surface optimization of conditions for culturing Azotobacter chroococcum in Agaricus bisporus industrial wastewater;The Journal of General and Applied Microbiology;2019
4. Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying;Acta Universitatis Cibiniensis. Series E: Food Technology;2018-12-01
5. Optimization of the culture condition of Bacillus mucilaginous using Agaricus bisporus industrial wastewater by Plackett–Burman combined with Box–Behnken response surface method;AMB Express;2018-08-31
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