Survival of freeze-dried Lactobacillus plantarum and Lactobacillus rhamnosus during storage in the presence of protectants

By A. Carvalho, Joana G. L. Silva, P. Ho, P. Teixeira, F. Xavier Malcata, P. Gibbs. Biotechnology Letters, 2002

125 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/8e7f32aea66c8061f2ef244759080e1d97438feb

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. N. Zuidam
2. Verica Manojlovic
3. Viktor Nedovic
4. K. Kailasapathy

In Nutrition and Dietetics

1. N. Zuidam
2. F. Xavier Malcata
3. K. Kailasapathy

Citations in the corpus

• Encapsulation of Probiotics for use in Food Products (2010, methodology): “Many investigators have used SMP as the major drying medium, but other compounds like fructose, lactose, mannose, monosodium glutamate, sorbitol (Champagne et al. 1991; Carvalho et al. 2002, 2003, 2004a, b), trehalose (Garcia De Castro et al. 2000), 30% maltodextrin (Brian and Etzel 1997) and a mi”
• Relevant factors for the preparation of freeze-dried lactic acid bacteria (2004, background): “Despite all these features, studies by Carvalho et al. (2002) demonstrated that trehalose is not significantly more effective in protecting freeze-dried Lb. plantarum than the other carbohydrates investi- gated.”