Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage.
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Enhancing the stress responses of probiotics for a lifestyle from gut to product and back againMicroencapsulated Lactobacillus rhamnosus GG powders: relationship of powder physical properties to probiotic survival during storage.Heterologous expression of BetL, a betaine uptake system, enhances the stress tolerance of Lactobacillus salivarius UCC118Enhanced survival of GroESL-overproducing Lactobacillus paracasei NFBC 338 under stressful conditions induced by drying.Survival of Microencapsulated Probiotic Bacteria after Processing and during Storage: A Review.Effects of the Food Manufacturing Chain on the Viability and Functionality of Bifidobacterium animalis through Simulated Gastrointestinal Conditions.Comparison of Temperature and Additives Affecting the Stability of the Probiotic Weissella cibaria.Bacillus subtilis natto: a non-toxic source of poly-γ-glutamic acid that could be used as a cryoprotectant for probiotic bacteria.Probiotic fermentation of plant based products: possibilities and opportunities.Microencapsulation of probiotic cells for food applications.Antioxidant activity of raw, cooked and Rhizopus oligosporus fermented beans of Canavalia of coastal sand dunes of Southwest India.Shelf life stability of lactobacilli encapsulated in raspberry powder: insights into non-dairy probiotics.Effect of microencapsulation of Lactobacillus salivarus 29 into alginate/chitosan/alginate microcapsules on viability and cytokine induction.Coated whey protein/alginate microparticles as oral controlled delivery systems for probiotic yeast.Cell viability of microencapsulated Bifidobacterium animalis subsp. lactis under freeze-drying, storage and gastrointestinal tract simulation conditions.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.Protective approaches and mechanisms of microencapsulation to the survival of probiotic bacteria during processing, storage and gastrointestinal digestion: a review.Adaptation of Lactobacillus acidophilus to Thermal Stress Yields a Thermotolerant Variant Which Also Exhibits Improved Survival at pH 2.Stabilization of freeze-dried Lactobacillus paracasei subsp. paracasei JCM 8130T with the addition of disaccharides, polymers, and their mixtures.Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish KimchiHydrophobin purification based on the theory of CO2-nanobubblesOptimization of a cryoprotective medium for infant formula probiotic applications using response surface methodologyStability and Probiotic Properties ofLactobacillus plantarumSpray-Dried with Protein and Other ProtectantsThe Viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM Following Double Encapsulation in Alginate and MaltodextrinViability ofLactobacillus plantarumTISTR 2075 in Different Protectants during Spray Drying and Storage
P2860
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P2860
Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage.
description
2004 nî lūn-bûn
@nan
2004年の論文
@ja
2004年学术文章
@wuu
2004年学术文章
@zh-cn
2004年学术文章
@zh-hans
2004年学术文章
@zh-my
2004年学术文章
@zh-sg
2004年學術文章
@yue
2004年學術文章
@zh
2004年學術文章
@zh-hant
name
Viability of lactic acid bacte ...... quent rehydration and storage.
@en
Viability of lactic acid bacte ...... quent rehydration and storage.
@nl
type
label
Viability of lactic acid bacte ...... quent rehydration and storage.
@en
Viability of lactic acid bacte ...... quent rehydration and storage.
@nl
prefLabel
Viability of lactic acid bacte ...... quent rehydration and storage.
@en
Viability of lactic acid bacte ...... quent rehydration and storage.
@nl
P2093
P1476
Viability of lactic acid bacte ...... quent rehydration and storage.
@en
P2093
Cheng-Chun Chou
Roch-Chui Yu
Yi-Chieh Wang
P304
P356
10.1016/J.IJFOODMICRO.2003.12.001
P577
2004-06-01T00:00:00Z