Prebiotics as Protectants of Lactic Acid Bacteria
作者： M. Santos , E. Gerbino , E. Tymczyszyn , A. Gómez-Zavaglia
DOI: 10.1016/J.CRYOBIOL.2015.10.055
关键词:
摘要: The important role of lactic acid bacteria in the food and pharmaceutical industries highlights requirement appropriate preservation processes. During these processes, decrease water activity is main cause damage to bacterial structures, cell membranes being first target this damage. To avoid this, using protective compounds becomes mandatory, polyhydroxylated ones most widely used. Prebiotics are mostly nondigestible oligosaccharides. Then, why not use them as protectants?
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