Impact of the fermentation parameters pH and temperature on stress resilience of Lactobacillus reuteri DSM 17938

Impact of the fermentation parameters pH and temperature on stress resilience of Lactobacillus reuteri DSM 17938

Abstract This study was undertaken to investigate the impact of culture pH (4.5–6.5) and temperature (32–37 °C) on the stress resilience of Lactobacillus reuteri DSM 17938 during freeze-drying and post freeze-drying exposure to low pH (pH 2) and bile salts. Response-surface methodology analysis reve...

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Bibliographic Details
Main Authors: Armando Hernández, Christer U. Larsson, Radoslaw Sawicki, Ed W. J. van Niel, Stefan Roos, Sebastian Håkansson
Format: Article
Language:English
Published: SpringerOpen 2019-05-01
Series:AMB Express
Subjects:
Probiotics
Fermentation technologies
Lactobacillus reuteri DSM 17938
Freeze-drying
Bile salt
Survivability
Online Access:http://link.springer.com/article/10.1186/s13568-019-0789-2

Internet

http://link.springer.com/article/10.1186/s13568-019-0789-2

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