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rdf:type |
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lifeskim:mentions |
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pubmed:issue |
6
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pubmed:dateCreated |
2008-5-22
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pubmed:abstractText |
The frozen and dehydrated state transitions of lactose and trehalose were determined and studied as factors affecting the stability of probiotic bacteria to understand physicochemical aspects of protection against freezing and dehydration of probiotic cultures.
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pubmed:language |
eng
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pubmed:journal |
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pubmed:citationSubset |
IM
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pubmed:chemical |
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pubmed:status |
MEDLINE
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pubmed:month |
Jun
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pubmed:issn |
1365-2672
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pubmed:author |
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pubmed:issnType |
Electronic
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pubmed:volume |
104
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pubmed:owner |
NLM
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pubmed:authorsComplete |
Y
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pubmed:pagination |
1732-43
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pubmed:meshHeading |
pubmed-meshheading:18248378-Calorimetry,
pubmed-meshheading:18248378-Cryoprotective Agents,
pubmed-meshheading:18248378-Dehydration,
pubmed-meshheading:18248378-Food Microbiology,
pubmed-meshheading:18248378-Food Preservation,
pubmed-meshheading:18248378-Freeze Drying,
pubmed-meshheading:18248378-Freezing,
pubmed-meshheading:18248378-Lactobacillus rhamnosus,
pubmed-meshheading:18248378-Lactose,
pubmed-meshheading:18248378-Microbial Viability,
pubmed-meshheading:18248378-Microscopy, Electron, Scanning,
pubmed-meshheading:18248378-Probiotics,
pubmed-meshheading:18248378-Trehalose,
pubmed-meshheading:18248378-Yogurt
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pubmed:year |
2008
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pubmed:articleTitle |
State transitions and physicochemical aspects of cryoprotection and stabilization in freeze-drying of Lactobacillus rhamnosus GG (LGG).
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pubmed:affiliation |
Department of Food and Nutritional Sciences, University College Cork, Ireland.
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pubmed:publicationType |
Journal Article,
Research Support, Non-U.S. Gov't
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