%0 Book Section %T Freezing of Probiotic Bacteria %+ Génie et Microbiologie des Procédés Alimentaires (GMPA) %A Béal, Catherine %A Fonseca, Fernanda %@ 978-1-4987-3453-0 %B Advances in Probiotic Technology %I Taylor & Francis Group %C Boca Raton, Florida, USA %P 179 - 212 %8 2015 %D 2015 %R 10.1201/b18807-14 %K freezing %K probiotic bacteria %Z Life Sciences [q-bio]/Biotechnology %Z Life Sciences [q-bio]/Food engineeringBook sections %X This chapter aims at presenting the main issues concerning the freezing of probiotic bacteria, in order to allow these bacteria to survive and maintain their biological properties.Part 1 IntroductionPart 2 Principles of Freezing and Biological Consequences on Probiotic BacteriaPart 3 Biological Responses of Probiotic Bacteria to Freezing StressPart 4 Improvement of Freezing Resistance of Probiotic Bacteria by Controlling Freezing and Storage ConditionsPart 5 Improvement of Freezing Resistance of Probiotic Bacteria by Controlling Fermentation and Post-fermentation ConditionsPart 6 Freezing Technology and Control of Quality during Probiotic Starter ProductionPart 7 Conclusion %G English %L hal-01511588 %U https://agroparistech.hal.science/hal-01511588 %~ AGROPARISTECH %~ INRA %~ UNIV-PARIS-SACLAY %~ AGREENIUM %~ AGROPARISTECH-SACLAY %~ INRA-SACLAY %~ AGROPARISTECH-ORG %~ AGROPARISTECH-SPAB %~ APT_SP %~ INRAE %~ GS-BIOSPHERA %~ GMPA