Effect of fermentation time and freeze-drying medium on viability and characteristics of probiotics

Ilkka Virkajärvi, Jaana Mättö, Anu Vaari, Maria Saarela

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Original languageEnglish
Title of host publication The Food, GI-tract Functionality and Human Health Cluster: 2nd PROEUHEALTH Workshop
Subtitle of host publicationAbstracts and posters
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages66-66
ISBN (Electronic)951-38-6277-1
ISBN (Print)951-38-6276-3
Publication statusPublished - 2003
EventThe Food, GI-tract Functionality and Human Health Cluster: 2nd PROEUHEALTH Workshop - Taormina, Italy
Duration: 3 Mar 20035 Mar 2003

Publication series

SeriesVTT Symposium
Number226
ISSN0357-9387

Conference

ConferenceThe Food, GI-tract Functionality and Human Health Cluster
CountryItaly
CityTaormina
Period3/03/035/03/03

Cite this

Virkajärvi, I., Mättö, J., Vaari, A., & Saarela, M. (2003). Effect of fermentation time and freeze-drying medium on viability and characteristics of probiotics. In The Food, GI-tract Functionality and Human Health Cluster: 2nd PROEUHEALTH Workshop : Abstracts and posters (pp. 66-66). VTT Technical Research Centre of Finland. VTT Symposium, No. 226 http://www.vtt.fi/inf/pdf/symposiums/2003/s226.pdf