Stability of freeze-dried lactobacilli is improved by high osmotic stress

Severine Louesdon; Severine Charlot-Rouge; Raphaelle Tourdot-Marechal; Marielle Bouix; Catherine Béal

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Stability of freeze-dried lactobacilli is improved by high osmotic stress

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Severine Louesdon

Function : Author

Génie et Microbiologie des Procédés Alimentaires

Severine Charlot-Rouge

Function : Author

Laboratoire Procedes Bacteries

Raphaelle Tourdot-Marechal

Function : Author

Procédés Alimentaires et Microbiologiques [Dijon]

Marielle Bouix

Function : Author

Génie et Microbiologie des Procédés Alimentaires

Catherine Béal

Function : Author
PersonId : 14566
IdHAL : catherine-beal
ORCID : 0000-0002-2169-5492
IdRef : 120254298

Génie et Microbiologie des Procédés Alimentaires

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Biotechnology

Catherine BEAL : Connect in order to contact the contributor

https://hal-agroparistech.archives-ouvertes.fr/hal-01561040

Submitted on : Wednesday, July 12, 2017-11:53:14 AM

Last modification on : Wednesday, April 19, 2023-11:42:08 AM

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hal-01561040 , version 1 (12-07-2017)

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HAL Id : hal-01561040 , version 1

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Severine Louesdon, Severine Charlot-Rouge, Raphaelle Tourdot-Marechal, Marielle Bouix, Catherine Béal. Stability of freeze-dried lactobacilli is improved by high osmotic stress. 18e Colloque du Club des Bactéries Lactiques, May 2012, Clermont-Ferrand, France. ⟨hal-01561040⟩

Stability of freeze-dried lactobacilli is improved by high osmotic stress

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