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
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AGROPARISTECH | INRA | UNIV-PARIS-SACLAY

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Catherine Béal, Fernanda Fonseca. Freezing of Probiotic Bacteria. Advances in Probiotic Technology, Taylor & Francis Group, pp.179 - 212, 2015, ⟨10.1201/b18807-14⟩. ⟨hal-01511588⟩

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