Immobilized lactic acid bacteria for application as dairy starters and probiotic preparations

The Journal of General and Applied Microbiology

Albert Krastanov²  Ivan Murgov¹  Zapryana Denkova¹ 

[1] Department of Microbiology, University of Food Technologies;Department of Biotechnology, University of Food Technologies

关键词: cell immobilization;    freeze-drying;    Lactobacillus casei;    Lactobacillus delbrueckii ssp. bulgaricus;    Lactococcus lactis;    storage stability;    Streptococcus thermophilus;   

DOI  :  10.2323/jgam.50.107

学科分类：微生物学和免疫学

来源: Applied Microbiology, Molecular and Cellulrar Biosciences Research Foundation

【 授权许可】

Unknown