Optimisation of production and storage stability of the starter bacteriaStreptococcus thermophilus andLactobacillus plantarum
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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2. Effect of protective agents on the storage stability of freeze-dried Ligilactobacillus salivarius CECT5713;Applied Microbiology and Biotechnology;2022-10-04
3. Effect of encapsulant matrix on stability of microencapsulated probiotics;Journal of Functional Foods;2016-08
4. Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields;Innovative Food Science & Emerging Technologies;2013-01
5. Critical water activity and amorphous state for optimal preservation of lyophilised lactic acid bacteria;Food Chemistry;2012-06
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