Influence of fermentation time, cryoprotectant and neutralization of cell concentrate on freeze-drying survival, storage stability, and acid and bile exposure of Bifidobacterium animalis ssp. lactis cells produced without milk-based ingredients.

Influence of fermentation time, cryoprotectant and neutralization of cell concentrate on freeze-drying survival, storage stability, and acid and bile exposure of Bifidobacterium animalis ssp. lactis cells produced without milk-based ingredients.

Item
http://www.wikidata.org/entity/Q46824292
Guide to designing, conducting, publishing and communicating results of clinical studies involving probiotic applications in human participants.Survival of Microencapsulated Probiotic Bacteria after Processing and during Storage: A Review.Bacillus subtilis natto: a non-toxic source of poly-γ-glutamic acid that could be used as a cryoprotectant for probiotic bacteria.Pilot-scale production and viability analysis of freeze-dried probiotic bacteria using different protective agents.Membrane fatty acid composition and fluidity are involved in the resistance to freezing of Lactobacillus buchneri R1102 and Bifidobacterium longum R0175.Effect of water activity and protective solutes on growth and subsequent survival to air-drying of Lactobacillus and Bifidobacterium cultures.Cell viability of microencapsulated Bifidobacterium animalis subsp. lactis under freeze-drying, storage and gastrointestinal tract simulation conditions.Impact of the freeze-drying process on product appearance, residual moisture content, viability, and batch uniformity of freeze-dried bacterial cultures safeguarded at culture collections.Improving survival and storage stability of bacteria recalcitrant to freeze-drying: a coordinated study by European culture collections.Optimization of a cryoprotective medium for infant formula probiotic applications using response surface methodology
P2860

Influence of fermentation time, cryoprotectant and neutralization of cell concentrate on freeze-drying survival, storage stability, and acid and bile exposure of Bifidobacterium animalis ssp. lactis cells produced without milk-based ingredients.

Item
http://www.wikidata.org/entity/Q46824292
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年学术文章
@wuu
2005年学术文章
@zh
2005年学术文章
@zh-cn
2005年学术文章
@zh-hans
2005年学术文章
@zh-my
2005年学术文章
@zh-sg
2005年學術文章
@yue
2005年學術文章
@zh-hant
name
Influence of fermentation time ...... ithout milk-based ingredients.
@en
Influence of fermentation time ...... ithout milk-based ingredients.
@nl
type
label
Influence of fermentation time ...... ithout milk-based ingredients.
@en
Influence of fermentation time ...... ithout milk-based ingredients.
@nl
prefLabel
Influence of fermentation time ...... ithout milk-based ingredients.
@en
Influence of fermentation time ...... ithout milk-based ingredients.
@nl
P1433
P1476
P2093
P2860
P304
P31
P356
P433
P478
P50
P577
P5875
P698
P356
P1433
P1476
Influence of fermentation time ...... ithout milk-based ingredients.
@en
P2093
P2860
P304
P31
P356
10.1111/J.1365-2672.2005.02742.X
P433
P478
P50
P577
P5875
P698