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Coffee residue as a valorization bio-agent for shelf-life extension of lactic acid bacteria under cryopreservation

In Seong Choi1, Seung Hee Ko2, Ho Myeong Kim1

  • 1R&D Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.

Waste Management (New York, N.Y.)
|October 3, 2020
PubMed

Keywords:
Coffee residueCryoprotective agentLactic acid bacteriaLeuconostoc mesenteroidesStorage stability

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