Survival rate analysis of freeze-dried lactic acid bacteria using the arrhenius and z-value models.

Yao, A A; Bera, F; Franz, C; Holzapfel, W; Thonart, P

Yao, A A; Bera, F; Franz, C; Holzapfel, W; Thonart, P.

Affiliation

Yao AA; Centre Wallon de Biologie Industrielle, Service de Technologie Microbienne, Universiti de Liège, Sart Tilman, B40, B-4000 Liège, Belgium. amenananastasie.yao@student.ulg.ac.be

J Food Prot ; 71(2): 431-4, 2008 Feb.

Article in En | MEDLINE | ID: mdl-18326201

Subject(s)

Food Handling/methods; Food Preservation/methods; Freeze Drying/methods; Lactobacillus/growth & development; Models, Biological; Colony Count, Microbial; Humans; Kinetics; Mathematics; Temperature; Time Factors; Vacuum

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Collection: 01-internacional Database: MEDLINE Main subject: Food Handling / Food Preservation / Freeze Drying / Lactobacillus / Models, Biological Type of study: Prognostic_studies Limits: Humans Language: En Journal: J Food Prot Year: 2008 Type: Article Affiliation country: Belgium

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