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Improving the freeze-drying survival rate of Lactobacillus plantarum LIP-1 by increasing biofilm formation based on adjusting the composition of buffer salts in medium.
Food Chem. 2021 Feb 15;338:128134. doi: 10.1016/j.foodchem.2020.128134. Epub 2020 Sep 21.
Food Chem. 2021.
PMID: 33091996
Effects of buffer salts on the freeze-drying survival rate of Lactobacillus plantarum LIP-1 based on transcriptome and proteome analyses.
Jingjing E, Lili M, Zichao C, Rongze M, Qiaoling Z, Ruiyin S, Zongbai H, Junguo W.
Jingjing E, et al. Among authors: zongbai h.
Food Chem. 2020 Oct 1;326:126849. doi: 10.1016/j.foodchem.2020.126849. Epub 2020 Apr 30.
Food Chem. 2020.
PMID: 32447159
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