Multiobjective optimization of frozen and freeze-driedLactobacillus delbrueckiisubsp.bulgaricusCFL1 production via the modification of fermentation conditions
Author:
Affiliation:
1. Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood , 91120 Palaiseau , France
2. Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB) , 78000 Versailles , France
3. INRAE, UR BIA , F-44316 Nantes , France
Abstract
Funder
European Union
Publisher
Oxford University Press (OUP)
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://academic.oup.com/jambio/advance-article-pdf/doi/10.1093/jambio/lxad003/49018894/lxad003.pdf
Reference53 articles.
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2. Developing a kinetic model for co-culture of yogurt starter bacteria growth in pH controlled batch fermentation;Aghababaie;J Food Eng,2015
3. Sublimation conditions as critical factors during freeze-dried probiotic powder production;Aragón-Rojas;Drying Technol,2019
4. Influence of controlled pH and temperature on the growth and acidification of pure cultures of Streptococcus thermophilus 404 and Lactobacillus bulgaricus 398;Béal;Appl Microbiol Biotechnol,1989
5. Cellular damage in dried Lactobacillus acidophilus;Brennan;J Food Prot,1986
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