No title
This study was undertaken to investigate the impact of culture pH (4.5–6.5) and temperature (32–37 °C) on the stress resilience of Lactobacillus reuteri DSM 17938 during freeze-drying and post freeze-drying exposure to low pH (pH 2)and bile salts. Response-surface methodology analysis revealed that freeze-drying survival rates Ncells after drying/Ncells before drying*100 were linearly related to
