Cell growth and resistance of Lactococcus lactis subsp. lactis TOMSC161 following freezing, drying and freeze‐dried storage are differentially affected by fermentation conditions

To investigate the effects of fermentation parameters on the cell growth and on the resistance to each step of the freeze‐drying process of Lactococcus lactis subsp. lactis TOMSC161, a natural cheese isolate, using a response surface methodology.

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