Factors influencing the membrane fluidity and the impact on production of lactic acid bacteria starters
Production of lactic acid bacteria starters for manufacturing food, probiotic, and chemical products requires the application of successive steps: fermentation, concentration, stabilization, and storage. Despite process optimization, losses of bacterial viability and functional activities are observ...
Guardado en:
| Autores principales: | Fonseca, Fernanda, Pénicaud, Caroline, Tymczyszyn, Emma Elizabeth, Gómez-Zavaglia, Andrea, Passot, Stéphanie |
|---|---|
| Formato: | Articulo Revision |
| Lenguaje: | Inglés |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/87113 |
| Aporte de: |
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