Improvement of the Lyophilization Survival Rate of Lactobacillus casei via Regulation of Its Surface Substances

The influence of surface substance production on the freeze-drying survival of Lactobacillus casei and methods to control the surface substances during fermentation were studied. The bacteria were treated with hypertonicity combined with ultrasound, and the survival rate was determined. The optimal...

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Detalles Bibliográficos
Autores principales: Cui, Shumao, Pan, Ziyi, Wu, Sheng, Mao, Bingyong, Tang, Xin, Zhang, Qiuxiang, Zhang, Hao, Zhao, Jianxin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656813/
https://www.ncbi.nlm.nih.gov/pubmed/36360081
http://dx.doi.org/10.3390/foods11213468

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656813/
https://www.ncbi.nlm.nih.gov/pubmed/36360081
http://dx.doi.org/10.3390/foods11213468

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