Effect of cooling rate, freeze-drying, and storage on survival of free and immobilized Lactobacillus casei ATCC 393
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- 作者：Dimitra Dimitrellou ; dimitrellou@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Panagiotis Kandylis ; Yiannis Kourkoutas
- 关键词：Freeze-drying ; Lyoprotectants ; Lactobacillus casei ; Apple ; Casein
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：69
- 期：Complete
- 页码：468-473
- 全文大小：398 K
文摘
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The optimum conditions for freeze-drying of probiotic cells were assessed.
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Cell counts up to 10.9 log cfu/g were observed applying 5 °C/min cooling rate.
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Lactose was the most efficient lyoprotectant for immobilized cells on apples pieces.
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Monosodium glutamate proved the best lyoprotectant for immobilized cells on casein.
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After storage for 1 year at 4 °C, cell counts were higher than 6 log cfu/g.