SURVIVAL KINETICS OF LACTIC-ACID STARTER CULTURES DURING AND AFTER FREEZE-DRYING

被引：85

作者：

BOZOGLU, F

OZILGEN, M

BAKIR, U

机构：

[1] Middle East Technical Univ, Ankara, Turk, Middle East Technical Univ, Ankara, Turk

来源：

ENZYME AND MICROBIAL TECHNOLOGY | 1987年 / 9卷 / 09期

关键词：

D O I：

10.1016/0141-0229(87)90082-2

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：531 / 537

页数：7

共 16 条

[1] MECHANISM OF INJURY OF ESCHERICHIA-COLI BY FREEZING AND THAWING [J].

ALUR, MD ;

GRECZ, N .

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS, 1975, 62 (02) :308-312

[2]

BAILEY JE, 1977, BIOCH ENG FUNDAMENTA, P401

[3]

BAUMAN DP, 1964, J DAIRY SCI, V49, P259

[4]

BOLUKBAIS U, 1985, THESIS MIDDLE E TU

[5] AN AGAR CULTURE MEDIUM FOR LACTIC ACID STREPTOCOCCI AND LACTOBACILLI [J].

ELLIKER, PR ;

ANDERSON, AW ;

HANNESSON, G .

JOURNAL OF DAIRY SCIENCE, 1956, 39 (11) :1611-1612

[6] PREPARATION AND STORAGE OF CONCENTRATED CULTURES OF LACTIC STREPTOCOCCI [J].

GILLILAND, SE .

JOURNAL OF DAIRY SCIENCE, 1977, 60 (05) :805-809

[7]

HECKLY ROBERT J., 1961, ADVANCES APPL MICROBIOL, V3, P1, DOI 10.1016/S0065-2164(08)70506-9

[8] AGAR MEDIUM FOR DIFFERENTIAL ENUMERATION OF YOGURT STARTER BACTERIA [J].

LEE, SY ;

VEDAMUTHU, ER ;

WASHAM, CJ ;

REINBOLD, GW .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1974, 37 (05) :272-276

[9]

MARTH EH, 1973, LOW TEMPERATURE PRES, P386

[10]

Morichi T., 1969, FREEZING DRYING MICR, P53

← 1 2 →