Cell length alternations as a stress indicator for Lactobacillus johnsonii NCC 533

Innovative Food Science & Emerging Technologies - Tập 20 - Trang 310-315 - 2013
Lena-Katrin Krieger1, Antje Litzmann1, Alexander Mathys2,3, Edwin Ananta2, Dietrich Knorr1
1Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Koenigin-Luise-Str. 22, D-14195 Berlin, Germany
2Nestlé Research Center Lausanne, CH-1000 Lausanne 26, Switzerland
3German Institute of Food Technologies, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany

Thông tin
Thông tin xuất bản

Innovative Food Science & Emerging Technologies

Tập 20

310-315

Thông tin tác giả