Spray drying, freeze drying, or freezing of three different lactic acid bacteria species

被引：86
|
作者：
To, BCS
Etzel, MR
机构：
[1] Dept. of Food Science, Univ. of Wisconsin, Madison, WI 53706-1519
来源：
JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 03期
关键词：
lactic acid; bacteria; spray drying; freeze drying; freezing;
D O I：
10.1111/j.1365-2621.1997.tb04434.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Lactococcus lactis ssp. cremoris D11, Lactobacillus casei ssp. pseudoplantarum UL137, and Streptococcus thermophilus CH3TH, were separately frozen, freeze dried or spray dried, and tested for survival and lactic acid production before and after processing. Virtually all cells survived freezing. Of the survivors, 60 to 70% survived the dehydration step of freeze drying. In contrast to freezing and freeze drying, spray drying caused considerable delay in lactic acid production and reduction in survival. After spray drying, survival was greatest for S. thermophilus and lowest for Lc. cremoris.
引用
收藏
页码：576 / &
页数：4
相关论文
共 50 条
  • [1] Application of spray-drying and freeze-drying for microencapsulation of lactic acid bacteria: A review
    Meena, Kamalesh Kumar
    Taneja, Neetu Kumra
    Ojha, Ankur
    Meena, Sunil
    [J]. ANNALS OF PHYTOMEDICINE-AN INTERNATIONAL JOURNAL, 2023, 12 (01): : 706 - 716
  • [2] Enhancing viability of dried lactic acid bacteria prepared by freeze drying and spray drying via heat preadaptation
    Yang, Huan
    Huang, Pan
    Hao, Liying
    Che, Yulan
    Dong, Shirong
    Wang, Zihao
    Wu, Chongde
    [J]. FOOD MICROBIOLOGY, 2023, 112
  • [3] THE FREEZE-DRYING OF LACTIC-ACID BACTERIA - A REVIEW
    CHAMPAGNE, CP
    GARDNER, N
    BROCHU, E
    BEAULIEU, Y
    [J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1991, 24 (3-4): : 118 - 128
  • [4] Comparative survival rates of lactic acid bacteria isolated from blood, following spray-drying and freeze-drying
    Zamora, LM
    Carretero, C
    Parés, D
    [J]. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2006, 12 (01) : 77 - 84
  • [5] Mechanistic study of the differences in lactic acid bacteria resistance to freeze- or spray-drying and storage
    Gagneten, Maite
    Passot, Stephanie
    Cenard, Stephanie
    Ghorbal, Sarrah
    Schebor, Carolina
    Fonseca, Fernanda
    [J]. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2024, 108 (01)
  • [6] Evaluation of the effect of freeze-drying on potential probiotic properties of different lactic acid bacteria
    Leite, Daniela
    Ramalheira, Rosario
    Silva, Joana
    Gibbs, P.
    Teixeira, Paula
    [J]. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2009, 64 (01): : 32 - 35
  • [7] Spray-drying of bacteriocin-producing lactic acid bacteria
    Mauriello, G
    Aponte, M
    Andolfi, R
    Moschetti, G
    Villani, F
    [J]. JOURNAL OF FOOD PROTECTION, 1999, 62 (07) : 773 - 777
  • [8] Microwave-freeze drying of lactic acid bacteria: Influence of process parameters on drying behavior and viability
    Ambros, S.
    Mayer, R.
    Schumann, B.
    Kulozik, U.
    [J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2018, 48 : 90 - 98
  • [9] Spray drying conditions for orange juice incorporated with lactic acid bacteria
    Barbosa, Joana
    Brandao, Teresa R. S.
    Teixeira, Paula
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2017, 52 (09): : 1951 - 1958
  • [10] Survival of Brevibacterium linens (ATCC 9174) after spray drying, freeze drying, or freezing
    To, BCS
    Etzel, MR
    [J]. JOURNAL OF FOOD SCIENCE, 1997, 62 (01) : 167 - &
12345