- Article
Improvement of the Lyophilization Survival Rate of Lactobacillus casei via Regulation of Its Surface Substances
- Shumao Cui,
- Ziyi Pan,
- Sheng Wu,
- Bingyong Mao,
- Xin Tang,
- Qiuxiang Zhang,
- Hao Zhang and
- Jianxin Zhao
The influence of surface substance production on the freeze-drying survival of Lactobacillus casei and methods to control the surface substances during fermentation were studied. The bacteria were treated with hypertonicity combined with ultrasound,...