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International journal of food microbiology, v.65 no.3, 2001년, pp.173 - 182
Abadias, M (Corresponding author. Tel.: +34-973-702-647) , Benabarre, A (fax: +34-973-238-301) , Teixidó, N (Postharvest Unit, CeRTA Centre UdL-IRTA, 177 Rovira Roure Avenue, 25198, Lleida, Catalonia, Spain.) , Usall, J (Postharvest Unit, CeRTA Centre UdL-IRTA, 177 Rovira Roure Avenue, 25198, Lleida, Catalonia, Spain.) , Viñas, I (Postharvest Unit, CeRTA Centre UdL-IRTA, 177 Rovira Roure Avenue, 25198, Lleida, Catalonia, Spain.)
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AbstractThe effects of freezing method, freeze drying process, and the use of protective agents on the viability of the biocontrol yeast Candida sake were studied. Freezing at −20°C was the best method to preserve the viability of C. sake cells after freeze drying using 10% skim milk a...
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