PROTECTIVE EFFECT OF FORTIFIED SKIM MILK AS SUSPENDING MEDIUM FOR FREEZE DRYING OF DIFFERENT LACTIC ACID BACTERIA
| ISSN: |
1750-3841
|
|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
|
| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
|
| Notes: |
The efficacy of fortified skim milk was tested for improving cell survival of 23 different cultures of freeze-dried lactic acid bacteria. Except in the case of Streptococcus cremoris, Streptococcus thermophilus (two strains), Lactobacillus bulgaricus and Lacto-bacillus lactis, all other freeze-dried cultures of lactic acid bacteria showed improved cell survival.
|
| Type of Medium: |
Electronic Resource
|
| URL: |