Influence of fermentation pH on the survival of Lactobacillus rhamnosus VTT E-97800 during storage as freeze-dried powder or in low pH juice

Jaana Mättö, Hanna-Leena Alakomi, Maria Saarela

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

Original languageEnglish
Title of host publicationFoodMicro2006: Food safety and food biotechnology: diversity and global impact
Number of pages1
EditionCD
Publication statusPublished - 2006
Event20th International ICFMH Symposium, Food Micro 2006: Food safety and food biotechnology: diversity and global impact. - Bologna, Italy
Duration: 29 Aug 20062 Sep 2006

Conference

Conference20th International ICFMH Symposium, Food Micro 2006
Abbreviated titleFood Micro
CountryItaly
CityBologna
Period29/08/062/09/06

Cite this

Mättö, J., Alakomi, H-L., & Saarela, M. (2006). Influence of fermentation pH on the survival of Lactobacillus rhamnosus VTT E-97800 during storage as freeze-dried powder or in low pH juice. In FoodMicro2006: Food safety and food biotechnology: diversity and global impact (CD ed.)