Impact of Freezing and Freeze Drying on <i>Lactobacillus rhamnosus</i> GG Survival: Mechanisms of Cell Damage and the Role of Pre-Freezing Conditions and Cryoprotectants
<i>Lactobacillus rhamnosus</i> GG (LGG) is a common lactic acid bacteria used in the food industry with proven health benefits. Maintaining a high viability of probiotics during freeze drying and storage is crucial for their efficacy. The involvement of protectants and the optimization o...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/10/1817 |
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