Effects of Persian gum and gum Arabic on the survival of Lactobacillus plantarum PTCC 1896, Escherichia coli, Xanthomonas axonopodis, and Saccharomyces cerevisiae during freeze drying

Mohammadi-Gouraji Elyas; Sheikh-Zeinoddin Mahmoud; Soleimanian-Zad Sabihe

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Effects of Persian gum and gum Arabic on the survival of Lactobacillus plantarum PTCC 1896, Escherichia coli, Xanthomonas axonopodis, and Saccharomyces cerevisiae during freeze drying

机译：波斯树胶和阿拉伯树胶对植物乳杆菌PTCC 1896，大肠杆菌，轴生黄单胞菌和酿酒酵母在冷冻干燥过程中存活的影响

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Purpose - The purpose of this paper is to evaluate the protective effects of Persian gum and gum Arabic on the survival of Lactobacillus plantarum subsp. plantarum PTCC 1896, Escherichia coli, Xanthomonas axonopodis, and Saccharomyces cerevisiae during freeze drying.

机译：目的-本文的目的是评估波斯树胶和阿拉伯树胶对植物乳杆菌亚种存活的保护作用。冷冻干燥期间的植物菌体PTCC 1896，大肠埃希氏菌，轴生黄单胞菌和酿酒酵母。

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来源
《British Food Journal》 |2017年第2期|331-341|共11页
作者
Mohammadi-Gouraji Elyas; Sheikh-Zeinoddin Mahmoud; Soleimanian-Zad Sabihe;
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作者单位

Isfahan Univ Technol, Esfahan, Iran;

Isfahan Univ Technol, Esfahan, Iran;

Isfahan Univ Technol, Esfahan, Iran;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类
关键词
E. coli; Freeze dying; Gum Arabic; L. plantarum subsp plantarum PTCC 1896; Persian gum; S. cerevisiae;

机译：大肠杆菌;冻死;阿拉伯胶;L。车前子亚种车前子PTCC 1896;波斯树胶;S。啤酒;

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Effects of Persian gum and gum Arabic on the survival of Lactobacillus plantarum PTCC 1896, Escherichia coli, Xanthomonas axonopodis, and Saccharomyces cerevisiae during freeze drying

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