Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents

The stability of microorganisms along the time is important for allowing their industrial use as starter agents, improving fermentation processes. This study aimed to evaluate the survival and maintenance of the cell viability of the lactic acid bacteria Lactobacillus fermentum IAL 4541 and the yeas...

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Veröffentlicht in:	Food research international 2019-01, Vol.115, p.90-94
Hauptverfasser:	Stefanello, Raquel Facco, Nabeshima, Elizabeth Harumi, Iamanaka, Beatriz Thie, Ludwig, Aline, Fries, Leadir Lucy Martins, Bernardi, Angélica Olivier, Copetti, Marina Venturini
Format:	Artikel
Sprache:	eng
Schlagworte:	Cell viability Colony Count, Microbial Cryoprotective Agents - chemistry Cryoprotective Agents - pharmacology Freeze Drying - methods Freeze-drying Glutamate Lactic acid bacteria Lactobacillales - drug effects Lactobacillales - growth & development Lactobacillus fermentum - drug effects Lactobacillus fermentum - growth & development Microbial Viability Saccharomyces - drug effects Saccharomyces - growth & development Skim milk Sodium Glutamate Sourdough Starter Sucrose Temperature Time Factors Trehalose Yeast
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