Intracellular osmoprotectant concentrations determine Propionibacterium freudenreichii survival during drying

Propionibacterium freudenreichii is a beneficial bacterium widely used in food as a probiotic and as a cheese-ripening starter. In these different applications, it is produced, dried, and stored before being used. Both freeze-drying and spray-drying were considered for this purpose. Freeze-drying is...

Descripción completa

Detalles Bibliográficos
Autores principales: Gaucher, Floriane, Rabah, Houem, Kponouglo, Koffigan, Bonnassie, Sylvie, Pottier, Sandrine, Dolivet, Anne, Marchand, Pierre, Jeantet, Romain, Blanc, Philippe, Jan, Gwénaël
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2020
Materias:
Applied Microbial and Cell Physiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7062905/
https://www.ncbi.nlm.nih.gov/pubmed/32076782
http://dx.doi.org/10.1007/s00253-020-10425-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7062905/
https://www.ncbi.nlm.nih.gov/pubmed/32076782
http://dx.doi.org/10.1007/s00253-020-10425-1

Ejemplares similares