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Method of preservation and type of protective agent strongly influence probiotic properties of Lactococcus lactis: A complete process of probiotic preparation manufacture and use.
Archacka M, Białas W, Dembczyński R, Olejnik A, Sip A, Szymanowska D, Celińska E, Jankowski T, Olejnik A, Rogodzińska M. Archacka M, et al. Among authors: dembczynski r. Food Chem. 2019 Feb 15;274:733-742. doi: 10.1016/j.foodchem.2018.09.033. Epub 2018 Sep 5. Food Chem. 2019. PMID: 30373002
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