Optimization of Lactobacillus rhamnosus viability during freeze-drying by box-behnken design
Freeze drying is the most extensively used preparation and preservation technology for the cells. However, the freeze-dried cells may be injured during this process and can cause significant cell death. In this work, we aimed to optimize hydroxyproline, sucrose and isomaltooligosaccharide concentrat...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2016-08-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202016/vol%201/2%20Zhao%20et%20al.pdf |