Influence of trehalose and moisture content on survival of Lactobacillus salivarius subjected to freeze-drying and storage
- 4 October 2003
- journal article
- Published by Elsevier in Process Biochemistry
- Vol. 39 (9) , 1081-1086
- https://doi.org/10.1016/s0032-9592(03)00222-x
Abstract
No abstract availableKeywords
This publication has 22 references indexed in Scilit:
- Trehalose Accumulation during Cellular Stress Protects Cells and Cellular Proteins from Damage by Oxygen RadicalsJournal of Biological Chemistry, 2001
- Effect of protective solutes on leakage from and survival of immobilized Lactobacillus subjected to drying, storage and rehydrationJournal of Applied Microbiology, 1999
- Functional food science and gastrointestinal physiology and functionBritish Journal of Nutrition, 1998
- ProbioticsInternational Journal of Food Microbiology, 1998
- Evidence of membrane damage in Lactobacillus bulgaricus following freeze dryingJournal of Applied Microbiology, 1997
- Physiological response of Enterococcus faecalis JH2-2 to cold shock: growth at low temperatures and freezing/thawing challengeLetters in Applied Microbiology, 1996
- Trehalose lowers membrane phase transitions in dry yeast cellsBiochimica et Biophysica Acta (BBA) - Biomembranes, 1994
- Trehalose inhibits ethanol effects on intact yeast cells and liposomesBiochimica et Biophysica Acta (BBA) - Biomembranes, 1994
- Dehydration of Lactobacillus acidophilusProcess Biochemistry, 1993
- Viability and Stability of Yeast Cells and Filamentous Fungus Spores during Freeze-Drying: Effects of Protectants and Cooling RatesMycologia, 1991