Increased Survival of Lactococcus lactis Strains Subjected to Freeze-Drying after Cultivation in an Acid Medium: Involvement of Membrane Fluidity Cultivation in Acid Medium to Improve Bacterial Survival of Freeze-Drying

Increased Survival of Lactococcus lactis Strains Subjected to Freeze-Drying after Cultivation in an Acid Medium: Involvement of Membrane Fluidity Cultivation in Acid Medium to Improve Bacterial Survival of Freeze-Drying

Research background. Freeze-drying is the most widely used dehydration process in the food industry for the stabilization of bacteria. Studies have shown the effectiveness of an acid prestress in increasing the resistance of lactic acid bacteria to freeze-drying. Adaptation of bacteria to an acid st...

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Bibliographic Details
Main Authors: Aurore Bodzen, Audrey Jossier, Sébastien Dupont, Pierre-Yves Mousset, Laurent Beney, Sophie Lafay, Patrick Gervais
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2021-01-01
Series:Food Technology and Biotechnology
Subjects:
freeze-drying
viability
membrane fluidity
acid prestress
Lactococcus lactis
Online Access:https://hrcak.srce.hr/file/391945

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