Whey permeate as a substrate for the production of freeze-dried Lactiplantibacillus plantarum to be used as a malolactic starter culture

[1] Andersen AB(1999)Storage Stability Of Freeze-Dried Starter Cultures (Streptococcus thermophilus) as related to physical state of freezing matrix LWT - Food Sci Technol 32 540-547

[2] Fog-Petersen MS(2012)Evaluation of the relevance of the glassy state as stability criterion for freeze-dried bacteria by application of the Arrhenius and WLF model Cryobiology 65 308-318

[3] Larsen H(2015)A novel culture medium for Oenococcus oeni malolactic starter production LWT - Food Sci Technol 107 274-280

[4] Skibsted LH(2006)Both arginine and fructose stimulate pH-independent resistance in the wine bacteria Oenococcus oeni Int J Food Microbiol 116 360-367

[5] Aschenbrenner M(2014)Effect of acclimation medium on cell viability, membrane integrity and ability to consume malic acid in synthetic wine by oenological Lactobacillus plantarum strains J Appl Microbiol 71 522-528

[6] Kulozik U(2015)Effect of protective agents and previous acclimation on ethanol resistance of frozen and freeze-dried Lactobacillus plantarum strains Cryobiology 60 155-161

[7] Foerst P(2015)Effect of the fatty acid composition of acclimated oenological Lactobacillus plantarum on the resistance to ethanol Lett Appl Microbiol 118 1409-1417

[8] Berbegal C(2015)Study of surface damage on cell envelope assessed by AFM and flow cytometry of Lactobacillus plantarum exposed to ethanol and dehydration J Appl Microbiol 77 348-355

[9] Benavent-Gil Y(2016)Growth and consumption of l-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains Folia Microbiol (praha) 9 2109-18

[10] Pardo I(2017)Comparative vinification assays with selected Patagonian strains of Oenococcus oeni and Lactobacillus plantarum LWT 38 10-127

[1] Andersen AB(1999)Storage Stability Of Freeze-Dried Starter Cultures (Streptococcus thermophilus) as related to physical state of freezing matrix LWT - Food Sci Technol 32 540-547

[2] Fog-Petersen MS(2012)Evaluation of the relevance of the glassy state as stability criterion for freeze-dried bacteria by application of the Arrhenius and WLF model Cryobiology 65 308-318

[3] Larsen H(2015)A novel culture medium for Oenococcus oeni malolactic starter production LWT - Food Sci Technol 107 274-280

[4] Skibsted LH(2006)Both arginine and fructose stimulate pH-independent resistance in the wine bacteria Oenococcus oeni Int J Food Microbiol 116 360-367

[5] Aschenbrenner M(2014)Effect of acclimation medium on cell viability, membrane integrity and ability to consume malic acid in synthetic wine by oenological Lactobacillus plantarum strains J Appl Microbiol 71 522-528

[6] Kulozik U(2015)Effect of protective agents and previous acclimation on ethanol resistance of frozen and freeze-dried Lactobacillus plantarum strains Cryobiology 60 155-161

[7] Foerst P(2015)Effect of the fatty acid composition of acclimated oenological Lactobacillus plantarum on the resistance to ethanol Lett Appl Microbiol 118 1409-1417

[8] Berbegal C(2015)Study of surface damage on cell envelope assessed by AFM and flow cytometry of Lactobacillus plantarum exposed to ethanol and dehydration J Appl Microbiol 77 348-355

[9] Benavent-Gil Y(2016)Growth and consumption of l-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains Folia Microbiol (praha) 9 2109-18

[10] Pardo I(2017)Comparative vinification assays with selected Patagonian strains of Oenococcus oeni and Lactobacillus plantarum LWT 38 10-127