The Effect of Different Freeze Dried Formulations on The Viability of Lactic Acid Bacteria In Lactose-Free Yogurt Production

Ainaa A. Kahar; Shaiful A. Sharifudin; Beh B. Kee; Norhazniza Aziz; Kamariah Long

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The Effect of Different Freeze Dried Formulations on The Viability of Lactic Acid Bacteria In Lactose-Free Yogurt Production

机译：不同冻干配方对无乳糖酸奶生产中乳酸菌生存力的影响

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《Australian Journal of Basic and Applied Sciences》 |2016年第2016期|共7页
作者
Ainaa A. Kahar; Shaiful A. Sharifudin; Beh B. Kee; Norhazniza Aziz; Kamariah Long;
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中图分类经济计划与管理;
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1. Microwave-freeze drying of lactic acid bacteria: Influence of process parameters on drying behavior and viability [J] . Ambros S., Mayer R., Schumann B., Innovative Food Science & Emerging Technologies . 2018,第期

机译：微波冷冻干燥乳酸菌：工艺参数对干燥行为和活力的影响
2. Effect of Drying Medium on Residual Moisture Content and Viability of Freeze-Dried Lactic Acid Bacteria [J] . Graciela F. de Valdez, Graciela S. de Giori, Aida P. de Ruiz Holgado, Applied and Environmental Microbiology . 1985,第2期

机译：干燥介质对冷冻干燥乳酸菌残留水分和活力的影响
3. Use of Food-Grade Protective Agents to Improve the Viability of Freeze Dried Lactic Acid Bacteria [J] . Hyun Jung Gwak, Na Ra Lee, Tae-Woon Kim, Korean Journal of Food Science and Technology . 2014,第5期

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4. A SEMI-AUTOMATIC MODELLING APPROACH FOR THE PRODUCTION AND FREEZE-DRYING OF LACTIC ACID BACTERIA [C] . Thomas Chabin, Marc Barnabe, Alberto Tonda, International conference on simulation and modelling in the food and bio-industry . 2018

机译：乳酸菌生产和冷冻干燥的半自动建模方法
5. Antimicrobial effect of yogurt lactic acid bacteria and muscadine products on Enterobacter sakazakii [D] . Weng, Wei-Lien 2008

机译：酸奶乳酸菌和麝香碱产品对阪崎肠杆菌的抗菌作用
6. Effect of Drying Medium on Residual Moisture Content and Viability of Freeze-Dried Lactic Acid Bacteria [O] . Graciela F., Valdez, Graciela S., 1985

机译：干燥介质对冷冻干燥乳酸菌残留水分和活力的影响
7. Effect of Drying Medium on Residual Moisture Content and Viability of Freeze-Dried Lactic Acid Bacteria [O] . Graciela F. de Valdez, Graciela S. de Giori, Aida P. de Ruiz Holgado, 1985

机译：干燥介质对冷冻干燥乳酸菌残留水分含量及活力的影响

The Effect of Different Freeze Dried Formulations on The Viability of Lactic Acid Bacteria In Lactose-Free Yogurt Production

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