Lyophilisation of lactic bacteria with probiotic effect for production of starter cultures

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Lyophilisation of lactic bacteria with probiotic effect for production of starter cultures

Selection of lactic acid bacteria (LAB) for probiotic effect and preservation of LAB by lyophilized have been studied. The two LAB strains belonging to Lactobacillus plantarum and Lactobacillus pentosus producing bacteriocins in inhibitory concentration for colibacilli were selected from a total of...

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Bibliographic Details
Main Authors:	Teodor Vintilă, Camelia Sava, Daniela Moț, Eniko Gaspar, Horia Barbu, Călin Julean
Format:	article
Language:	EN
Published:	Agroprint Timisoara 2021
Subjects:	lactic acid bacteria, probiotic, preservation, lyophilisation Agriculture S Technology T Science Q
Online Access:	https://doaj.org/article/014341ad3ac64a1da2010ded761653a1
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