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.)
Mättö, Jaana ; Alakomi, Hanna-Leena ; Saarela, Maria. / Influence of fermentation pH on the survival of Lactobacillus rhamnosus VTT E-97800 during storage as freeze-dried powder or in low pH juice. FoodMicro2006: Food safety and food biotechnology: diversity and global impact. CD. ed. 2006.
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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 edn, 20th International ICFMH Symposium, Food Micro 2006, Bologna, Italy, 29/08/06.

Influence of fermentation pH on the survival of Lactobacillus rhamnosus VTT E-97800 during storage as freeze-dried powder or in low pH juice. / Mättö, Jaana; Alakomi, Hanna-Leena; Saarela, Maria.

FoodMicro2006: Food safety and food biotechnology: diversity and global impact. CD. ed. 2006.

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

TY - CHAP

T1 - Influence of fermentation pH on the survival of Lactobacillus rhamnosus VTT E-97800 during storage as freeze-dried powder or in low pH juice

AU - Mättö, Jaana

AU - Alakomi, Hanna-Leena

AU - Saarela, Maria

PY - 2006

Y1 - 2006

M3 - Conference abstract in proceedings

BT - FoodMicro2006: Food safety and food biotechnology: diversity and global impact

ER -

Mättö J, Alakomi H-L, Saarela M. 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. 2006