Tolerance of freeze-dried autochthonous Lacticaseibacillus paracasei to food-related stress factors using by-product-based media

Sustainable Food Technology 2026 Open access

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Authors: Marina Edith Navarro, Natalia S. Brizuela, Liliana Semorile, Barbara Mercedes Bravo-Ferrada, Emma Elizabeth Tymczyszyn
DOI: 10.1039/d5fb00737b
Cited by: 0
References: 43

Abstract

Lacticaseibacillus paracasei UNQLpc10 was grown in whey permeate–beer lees, freeze-dried and rehydrated, with good survival and stress tolerance.

Fields of Study & Subjects

Probiotics and Fermented Foods Microencapsulation and Drying Processes Proteins in Food Systems

Publication details

Journal / source
Sustainable Food Technology
Volume
4
Issue
4
Pages
3850–3861
Publication date
1 January 2026
Language
EN