Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus

The aim of this work was to assess the role of mono- and oligosaccharides present in fructo-oligosaccharides (FOS) mixtures as protective agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus CIDCA 333. Different FOS mixtures were enzymatically obtained from sucrose...

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Detalles Bibliográficos
Autor principal:	Schebor, Carolina C.
Publicado:	2016
Materias:	Freeze-drying Fructo-oligosaccharides mixtures Lactobacilli Protective effect Storage Vitreous transition temperature Bacteria Drying Energy storage Food storage Glass transition Glucose Growth kinetics Low temperature drying Microorganisms Mixtures Oligosaccharides Purification Sugar (sucrose) Temperature Bacterial cultures Freeze drying Fructo-oligosaccharides Lactobacillus delbrueckii Protective effects Rational analysis Stabilizing agents Food additives
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v90_n_p251_Romano http://hdl.handle.net/20.500.12110/paper_09639969_v90_n_p251_Romano
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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