Study on the cultivation of Lactobacillus using rice wine lees and protection capabilities during spray and freeze drying
Rice wine lees (RWL), a byproduct of traditional Chinese rice wine production, can be used to cultivate Lactobacillus strains and enhance their viability during spray drying (28.5 % survival) and freeze drying (31.8 % survival). Spray-dried powders exhibited uniform spherical morphology, smaller par...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-07-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525005887 |
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