EFFECTS OF ADDITIVES ON FREEZE-DRYING SURVIVAL OF LACTOCOCCUS-LACTIS

被引：7
|
作者：
COUTURE, R [1 ]
GAGNE, D [1 ]
CHAMPAGNE, CP [1 ]
机构：
[1] AGR CANADA,CTR RECH & DEV ALIMENTS,ST HYACINTHE J2S 8E3,QUEBEC,CANADA
来源：
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1991年 / 24卷 / 05期
关键词：
D O I：
10.1016/S0315-5463(91)70156-9
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Forty-six additives, at concentrations varying from 1 to 5%, were studied for their potential to increase the survival to freeze-drying of a mixed culture of Lactococcus lactis. Each was added to a basal medium composed of 28% non fat milk solids, 4% sucrose and 0.3% ascorbic acid. Only aspartic acid, CaO, MnCl2, NaHCO3, caramel and glycerophosphate demonstrated a concentration-related effect. In all cases, high concentrations were detrimental. Only ascorbic acid and mannitol could, when added to the basal medium, increase survival of Lactococcus lactis to freeze-drying, and maintain a high viability during storage.
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页码：224 / 227
页数：4
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