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Comprehensive reviews in food science and food safety, v.20 no.4, 2021년, pp.3267 - 3283
Moreira, Maria Tereza Cratiú (Inovaleite Laboratory, Department of Food Technology Universidade Federal de Viç) , Martins, Evandro (osa (UFV) Viç) , Perrone, Ítalo Tuler (osa Brazil) , de Freitas, Rosângela (Inovaleite Laboratory, Department of Food Technology Universidade Federal de Viç) , Queiroz, Lucas Sales (osa (UFV) Viç) , de Carvalho, Antônio Fernandes (osa Brazil)
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AbstractLactic acid bacteria (LAB) cultures used in food fermentation are often dried to reduce transportation costs and facilitate handling during use. Dried LAB ferments are generally lyophilized to ensure high cell viability. Spray drying has come to the forefront as a promising technique due to ...
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