2007•International Dairy JournalRequires access

Effects of strains and growth conditions on autolytic activity and survival to freezing and lyophilization of Lactobacillus delbrueckii ssp. lactis isolated from cheese

Stefanie Koch, Elisabeth Eugster‐Meier, Gaëtan Oberson, Léo Meile, Christophe Lacroix

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Key concepts: Lactobacillus, Food science, Dairy industry, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillaceae, Chemistry, Microbiology, Biology

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Effects of strains and growth conditions on autolytic activity and survival to freezing and lyophilization of Lactobacillus delbrueckii ssp. lactis isolated from cheese — Research Paper | ScholarLens