Method of quantifying the loss of acidification activity of lactic acid starters during freezing and frozen storage.
about
Stabilization of frozen Lactobacillus delbrueckii subsp. bulgaricus in glycerol suspensions: Freezing kinetics and storage temperature effects.Volatile compound fingerprinting of mixed-culture fermentations.Draft Genome Sequence of Lactobacillus delbrueckii subsp. bulgaricus CFL1, a Lactic Acid Bacterium Isolated from French Handcrafted Fermented Milk.The fast milk acidifying phenotype of Streptococcus thermophilus can be acquired by natural transformation of the genomic island encoding the cell-envelope proteinase PrtS.Membrane fatty acid composition and fluidity are involved in the resistance to freezing of Lactobacillus buchneri R1102 and Bifidobacterium longum R0175.The resistance to freeze-drying and to storage was determined as the cellular ability to recover its survival rate and acidification activity.
P2860
Method of quantifying the loss of acidification activity of lactic acid starters during freezing and frozen storage.
description
2000 nî lūn-bûn
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name
Method of quantifying the loss ...... g freezing and frozen storage.
@en
Method of quantifying the loss ...... g freezing and frozen storage.
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type
label
Method of quantifying the loss ...... g freezing and frozen storage.
@en
Method of quantifying the loss ...... g freezing and frozen storage.
@nl
prefLabel
Method of quantifying the loss ...... g freezing and frozen storage.
@en
Method of quantifying the loss ...... g freezing and frozen storage.
@nl
P1476
Method of quantifying the loss ...... g freezing and frozen storage.
@en
P2093
P577
2000-02-01T00:00:00Z