ShareProtective effect of tomato juice and pectin against Lactobacillus acidophilus during freeze-drying.
Author(s) : PRAJAPATI J. B., DAVE R. I.
Type of article: Article
Summary
After 6 months of storage, the viability of freeze-dried stock in the medium containing pectin is greater than that of freeze-dried stock in media based on tomato juice or skim milk.
Details
- Original title: Protective effect of tomato juice and pectin against Lactobacillus acidophilus during freeze-drying.
- Record ID : 1995-3890
- Languages: English
- Source: Indian J. Dairy Sci. - vol. 47 - n. 1
- Publication date: 1994
Links
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Indexing
- Themes: Freeze-drying in biology and medicine
- Keywords: Freeze-drying; Microorganism; Lactobacillus; Survival; Pectin; Additive
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- Source: Cryobiology - vol. 22 - n. 6
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- Author(s) : FONT DE VALDEZ G.
- Date : 1986
- Languages : English
- Source: Microbiol. Aliments Nutr. - vol. 4 - n. 4
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