Improvement of the Lyophilization Survival Rate of <i>Lactobacillus casei</i> via Regulation of Its Surface Substances
The influence of surface substance production on the freeze-drying survival of <i>Lactobacillus casei</i> and methods to control the surface substances during fermentation were studied. The bacteria were treated with hypertonicity combined with ultrasound, and the survival rate was deter...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/21/3468 |