Optimization of compatible solutes for improving survival of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus using Box-Behnken design
Lactobacillus delbrueckii subsp. bulgaricus is widely used in yogurt as a starter. The freeze-drying process may cause bacteria death. In the present work, the effect of three solutes (NaCl, sorbitol, and sodium glutamate) in MRS on viability of L.bulgaricus during freeze-drying was investigated. Th...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2021-12-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2021-0028 |