Freezing of Probiotic Bacteria

Catherine Béal; Fernanda Fonseca

Freezing of Probiotic Bacteria

Catherine Béal ¹ Fernanda Fonseca ¹

1 GMPA - Génie et Microbiologie des Procédés Alimentaires

Abstract : This chapter aims at presenting the main issues concerning the freezing of probiotic bacteria, in order to allow these bacteria to survive and maintain their biological properties. Part 1 Introduction Part 2 Principles of Freezing and Biological Consequences on Probiotic Bacteria Part 3 Biological Responses of Probiotic Bacteria to Freezing Stress Part 4 Improvement of Freezing Resistance of Probiotic Bacteria by Controlling Freezing and Storage Conditions Part 5 Improvement of Freezing Resistance of Probiotic Bacteria by Controlling Fermentation and Post-fermentation Conditions Part 6 Freezing Technology and Control of Quality during Probiotic Starter Production Part 7 Conclusion

Document type :

Book sections

Domain :

Life Sciences [q-bio] / Biotechnology

Life Sciences [q-bio] / Food engineering

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https://hal-agroparistech.archives-ouvertes.fr/hal-01511588
Contributor : Catherine Beal <>
Submitted on : Wednesday, June 21, 2017 - 6:51:36 PM
Last modification on : Thursday, February 28, 2019 - 5:43:25 PM

Freezing of Probiotic Bacteria

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Freezing of Probiotic Bacteria

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