State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China 在期刊界中查找 在百度中查找 在本站中查找
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China 在期刊界中查找 在百度中查找 在本站中查找
College of Food Science, Biotechnology and Environmental Engineering, Zhejiang Gongshang University,Hangzhou, Zhejiang 310018, China 在期刊界中查找 在百度中查找 在本站中查找
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China 在期刊界中查找 在百度中查找 在本站中查找
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China 在期刊界中查找 在百度中查找 在本站中查找
Alteration of cell membrane permeability is speculated to be one of the damage mechanisms to Lactic Acid Bacteria during freeze-drying. It has been reported that the H+ and Ca2+ alteration may be accurately detected by using fluorescent probe. The Lactobacillus bulgaricus permeability is studied by using fluorescent probe BCECF-AM and Fluo3-AM. The membrane permeability has a significant increase which is anti-related to the loss of vitality. These results suggest that alteration in cell membrane permeability contributes to the physical damage, it may be one of the reasons that lead to the cell death and loss of activity.