A comparative analysis of preservation of functional food cultures by freeze-drying, liquid-drying and freezing methods
There are various methods for long term preservation of microorganisms, including freeze-drying (F-drying), liquid-drying (L-drying), and freezing at -80°C or at -196°C. All these methods have been developed and used to avoid degeneration and mutation of strains. L-drying involves vacuum drying of s...
| Autors principals: | , |
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| Format: | Article |
| Idioma: | English |
| Publicat: |
Direct Research Journals
2014
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| Accés en línia: | http://psasir.upm.edu.my/id/eprint/36134/1/A%20comparative%20analysis%20of%20preservation%20of%20functional%20food%20cultures%20by%20freeze.pdf |