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Effect of freeze drying process on some properties of Streptococcus thermophilus isolated from dairy products
The present investigation represents the effect of freeze drying on some properties as acid and bile tolerance of Streptococcus thermophilus MTCC 1938 culture isolated from dairy products. The cell paste obtained from milk based medium was freeze dried with a pressure of 50–100 mtorr for 24h at -40°...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Sociedade Brasileira de Microbiologia
2011
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768728/ https://www.ncbi.nlm.nih.gov/pubmed/24031784 http://dx.doi.org/10.1590/S1517-838220110004000037 |