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Storage of lyophilized cultures of Lactobacillus bulgaricus under different relative humidities and atmospheres

dc.contributor.authorCastro, H. P.
dc.contributor.authorTeixeira, Paula
dc.contributor.authorKirby, R.
dc.date.accessioned2011-10-11T11:46:44Z
dc.date.available2011-10-11T11:46:44Z
dc.date.issued1995
dc.description.abstractThe viability of lyophilized cultures of Lactobacillus bulgaricus in skim milk, during storage at different temperatures, relative humidities, and atmospheres was investigated. Survival was greatest at 11% relative humidity and at 5°C. Indirect and direct evidence is presented supporting the hypothesis that membrane damage occurs during storage. Experiments on the lipid composition of the cell membrane demonstrate that changes occur with time that are probably the result of oxidation. A study on the lipid composition of the cell membrane by gas chromatography showed that the unsaturated/saturated fatty acid index changes with time during storage.por
dc.identifier.citationCASTRO, H. P.; Teixeira, P. M.; Kirby, R. - Storage of lyophilized cultures of Lactobacillus bulgaricus under different relative humidities and atmospheres. Applied Microbiology and Biotechnology. ISSN 0175-7598. Vol.44 n.º 1-2 (1995), p. 172-176por
dc.identifier.eid0028894955
dc.identifier.urihttp://hdl.handle.net/10400.14/5952
dc.identifier.wosA1995TL37100027
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSpringerpor
dc.titleStorage of lyophilized cultures of Lactobacillus bulgaricus under different relative humidities and atmospherespor
dc.typejournal article
dspace.entity.typePublication
person.familyNameTeixeira
person.givenNamePaula
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id7005895206
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublication.latestForDiscoveryb918d4a2-b9f9-4c56-8318-111625e4d58b

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