The aim is to assess theTolerance of freeze-dried Lacticaseibacillus paracasei to various food-related stress factors.
Production of freeze-dried cultures of Lacticaseibacillus paracasei
Application of food-related stress tests
Evaluation of survival rates and performance in by-product-based media
Freeze-dried Lacticaseibacillus paracasei shows robust tolerance to various stress factors
By-product-based media supports high survival rates in challenging conditions
Potential for cost-effective use in fermented food production
Abstract
The production of dried cultures of lactic acid bacteria (LAB) at low cost and in a sustainable form is relevant for the elaboration of fermented foods and beverages. Lacticaseibacillus paracasei...