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The protective effect of oleic acid on Lactiplantibacillus plantarum during freeze-drying

Yongjun Xia Yizhen Wang Jing Pu Yan Wu Zhiqiang Xiong Xin Song Hui Zhang Lianzhong Ai Guangqiang Wang

食品科学与人类健康(英文)2023，Vol.12Issue(6)：P.2355-2361,7.

食品科学与人类健康(英文)2023，Vol.12Issue(6)：P.2355-2361,7.DOI:10.1016/j.fshw.2023.03.039

The protective effect of oleic acid on Lactiplantibacillus plantarum during freeze-drying

Yongjun Xia ¹Yizhen Wang ¹Jing Pu ¹Yan Wu ²Zhiqiang Xiong ¹Xin Song ¹Hui Zhang ¹Lianzhong Ai ¹Guangqiang Wang¹

作者信息

1. Shanghai Engineering Research Center of Food Microbiology,School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China
2. Department of Food Science&Technology,School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China
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摘要

关键词

Freeze-drying/Oleic Acid/Gene Knockout/Lactiplantibacillus plantarum

分类

轻工纺织

引用本文复制引用

Yongjun Xia,Yizhen Wang,Jing Pu,Yan Wu,Zhiqiang Xiong,Xin Song,Hui Zhang,Lianzhong Ai,Guangqiang Wang..The protective effect of oleic acid on Lactiplantibacillus plantarum during freeze-drying[J].食品科学与人类健康(英文),2023,12(6):P.2355-2361,7.

基金项目

funded by National Natural Science Foundation of China(32172186) （32172186）

National Science Foundation for Distinguished Young Scholars of China(32025029) （32025029）

Shanghai Education committee scientific research innovation projects,China(2101070007800120) （2101070007800120）

Shanghai Engineering Research Center of Food Microbiology(19DZ2281100). （19DZ2281100）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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