Impact of the fermentation parameters pH and temperature on stress resilience of Lactobacillus reuteri DSM 17938

This study was undertaken to investigate the impact of culture pH (4.5–6.5) and temperature (32–37 °C) on the stress resilience of Lactobacillus reuteri DSM 17938 during freeze-drying and post freeze-drying exposure to low pH (pH 2) and bile salts. Response-surface methodology analysis revealed that...

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Detalles Bibliográficos
Autores principales: Hernández, Armando, Larsson, Christer U., Sawicki, Radoslaw, van Niel, Ed W. J., Roos, Stefan, Håkansson, Sebastian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2019
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6525219/
https://www.ncbi.nlm.nih.gov/pubmed/31102098
http://dx.doi.org/10.1186/s13568-019-0789-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6525219/
https://www.ncbi.nlm.nih.gov/pubmed/31102098
http://dx.doi.org/10.1186/s13568-019-0789-2

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