Effects of polymerized whey protein on survivability of Lactobacillus acidophilus LA‐5 during freeze‐drying

Probiotic cultures are commonly freeze‐dried for storage and distribution. However, freeze‐drying and subsequent storage are accompanied by a decline in cell viability. Whey protein (WP) or polymerized whey protein (PWP) was used to protect Lactobacillus acidophilus LA‐5 against damage during freeze...

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Detalles Bibliográficos
Autores principales: Wang, Cuina, Wang, Mu, Wang, Hao, Sun, Xiaomeng, Guo, Mingruo, Hou, Juncai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694426/
https://www.ncbi.nlm.nih.gov/pubmed/31428358
http://dx.doi.org/10.1002/fsn3.1130

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694426/
https://www.ncbi.nlm.nih.gov/pubmed/31428358
http://dx.doi.org/10.1002/fsn3.1130

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