Silvina Pardo

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The aim of this study was to evaluate the vitality and viability of the probiotic yeast Saccharomyces boulardii after freezing/thawing and the physiological preconditioning effect on these properties. The results indicate that the specific growth rate (0.3/h(-1)) and biomass (2-3 x10(8)cells/ml) of S. boulardii obtained in flasks shaken at 28 degrees C and(More)
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