ShareLyophilized associated cultures of lactic acid bacteria and yeasts in gluten-free bread starters.
Author(s) : WLODARCZYK M., JEZYNSKA B., WARZYWODA A.
Type of article: Article
Summary
Freeze-dried bread starters composed of populations of Lactobacillus brevis, L. plantarum, L. sanfrancisco and Saccharomyces cerevisiae were prepared. The survival rates of these micro-organisms during dough fermentation were estimated. Optimum freeze-drying conditions were sought.
Details
- Original title: Lyophilized associated cultures of lactic acid bacteria and yeasts in gluten-free bread starters.
- Record ID : 1995-0584
- Languages: English
- Source: Pol. J. Food Nutr. Sci. - vol. 2 - n. 2
- Publication date: 1993
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Indexing
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Freeze-drying conditions of starter cultures fo...
- Author(s) : VALDEZ G. F. de, DIEKMANN H.
- Date : 1993/04
- Languages : English
- Source: Cryobiology - vol. 30 - n. 2
View record
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The freeze-drying of lactic acid bacteria: a re...
- Author(s) : CHAMPAGNE C. P., et al.
- Date : 1991
- Languages : English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 24 - n. 3-4
View record
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REHYDRATION CONDITIONS AND VIABILITY OF FREEZE-...
- Author(s) : VALDEZ G. F. de
- Date : 1985
- Languages : English
- Source: Cryobiology - vol. 22 - n. 6
View record
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Investigation of lactobacilli strains during ly...
- Author(s) : RUMIAN N., TSVETKOV T. D., ANGELOV M.
- Date : 1993/10
- Languages : English
- Source: Cryobiology - vol. 30 - n. 5
View record
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STABILITY OF FREEZE-DRIED LACTIC ACID BACTERIA ...
- Author(s) : FONT DE VALDEZ G.
- Date : 1986
- Languages : English
- Source: Microbiol. Aliments Nutr. - vol. 4 - n. 4
View record