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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...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Berlin Heidelberg
2020
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| Materias: | |
| 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 |