Impact of water activity, temperature, and physical state on the storage stability of Lactobacillus paracasei ssp. paracasei freeze-dried in a lactose matrix

Authors:

Higl, Bettina ;
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Technische Universität München
Kurtmann, Lone ;
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Food Chemistry, Department of Food Science, Faculty of Life Sciences, Københavns Universitet
Carlsen, Charlotte Uglebjerg ;
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Food Chemistry, Department of Food Science, Faculty of Life Sciences, Københavns Universitet
Ratjen, Jennifer ;
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Technische Universität München
Först, Petra ;
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Technische Universität München
Skibsted, Leif Horsfelt ;
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0000-0003-1734-5016
Design and Consumer Behavior, Department of Food Science, Faculty of Science, Københavns Universitet
Kulozik, Ulrich ;
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Technische Universität München
Risbo, Jens
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Ingredient and Dairy Technology, Department of Food Science, Faculty of Science, Københavns Universitet

DOI:

10.1021/bp070089d

Abstract:

Udgivelsesdato: JUL-AUG

Type:

Journal article

Language:

English

Published in:

Biotechnology Progress, 2007, Vol 23, Issue 4, p. 794-800

Main Research Area:

Science/technology

Publication Status:

Published

Review type:

Peer Review

Submission year:

2007

Scientific Level:

Scientific

ID:

1255114

Impact of water activity, temperature, and physical state on the storage stability of <em>Lactobacillus paracasei </em>ssp. <em>paracasei</em> freeze-dried in a lactose matrix

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