Strategies and New Technologies for Improving the Tolerance of Lactic Acid Bacteria to Processing and Gastrointestinal Environments
The market and demanding of lactic acid bacteria and their products keep increasingly in recent years. However, it is difficult to maintain the activity of lactic acid bacteria during the processing and storage periods due to the stress caused by heating and oxygen exposure conditions for these anae...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030350 |