The preservation of micro-organisms by different drying methodologies has been used for
decades. Freeze drying in particular is the preferred method for transporting and storing vast …

Various supports and immobilization techniques have been proposed and tested for
application in wine-making, cider-making, brewing, distillates, potable alcohol and novel …

The objective of this work was to evaluate the applicability of spray drying in the production
of skim milk-based preparations containing probiotic bacteria Lactobacillus rhamnosus GG …

Trehalose accumulates dramatically in microorganisms during heat shock and osmotic
stress and helps protect cells against thermal injury and oxygen radicals. Here we …

Solutions of sucrose, trehalose, skim milk, sucrose+ skim milk, trehalose+ skim milk,
sucrose+ trehalose or sucrose+ trehalose+ skim milk were used as protective media for …

Freeze-dried yoghurt powders containing cryoprotected-enriched Lactobacillus plantarum
microcapsules were produced and characterised. The effects of sorbitol along with sodium …

Curcumin was successfully encapsulated in yeast cells of Saccharomyces cerevisiae as
confirmed by fluorescence microscopy, Differential Scanning Calorimetry (DSC) and Fourier …

Sugars are recognized protectants used in the preparation of dried starter cultures for
fermented food industries, particularly as additives for the drying media. They increase …

Yeast immobilization is defined as the physical confinement of intact cells to a region of
space with conservation of biological activity. The use of these methodologies for alcoholic …

Abstract Indole-3-acetic acid (IAA) is a ubiquitous molecule playing regulatory roles in many
living organisms. To elucidate the physiological changes induced by IAA treatment, we used …