Viability of L. casei during fermentation in soymilk and freeze-dried soymilk; effect of cryoprotectant, rehydration and storage temperature

• Asıl Yazarlar: Kristina Mladenovska (Yazar), Tanja Petreska Ivanovska (Yazar), Maja Jurhar Pavlova (Yazar), Milena Petrovska (Yazar), Angela Delova (Yazar), Lidija Petrusevska Tozi (Yazar), Lela Acevska (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: University Ss Cyril and Methodius in Skopje, Faculty of Pharmacy and Macedonian Pharmaceutical Association, 2005-12-01T00:00:00Z.
• Konular: article
• Online Erişim: Connect to this object online.

The aim of the work was to investigate the behaviour of L. casei and the effect of sorbitol on its viability during fermentation in soymilk drink. Values for pH, ranging from 6.82 to 3.42 in the soymilk drink without sorbitol and from 6.74 to 3.41 in the drink with sorbitol were noted during 72 h of...