Impact of the fermentation parameters pH and temperature on stress resilience of Lactobacillus reuteri DSM 17938

AMB Express

Stefan Roos¹  Armando Hernández¹  Sebastian Håkansson¹  Christer U. Larsson²  Ed W. J. van Niel²  Radoslaw Sawicki³ 

[1] 0000 0000 8578 2742, grid.6341.0, Department of Molecular Sciences, Swedish University of Agricultural Sciences, PO Box 7015, 750 07, Uppsala, Sweden;0000 0001 0930 2361, grid.4514.4, Center for Applied Life Sciences, Applied Microbiology, Lund University, Box 124, 221 00, Lund, Sweden;grid.437537.1, Q-linea AB, Dag Hammarskjölds väg 52A, 752 37, Uppsala, Sweden;

关键词: Probiotics;    Fermentation technologies;    Lactobacillus reuteri;    Freeze-drying;    Bile salt;    Survivability;   

DOI  :  10.1186/s13568-019-0789-2

来源: publisher

【 授权许可】

CC BY