Survival of Brevibacterium linens (ATCC 9174) after spray drying, freeze drying, or freezing

被引：49
|
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 / 01期
关键词：
Brevibacterium linens; spray drying; freeze drying; freezing; thermal inactivation;
D O I：
10.1111/j.1365-2621.1997.tb04392.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objectives of this work were to: (1) contrast spray drying, freeze drying and freezing for large-scale preservation of B. linens, (2) determine the thermal resistance curves, and (3) measure the storage stability. When B. linens was freeze-dried and frozen in feed suspensions containing 3% (w/v) cell paste and 25% (w/w) total solids, survival was 100%. During spray drying, lethal thermal injury was the main cause of loss of viability. Accordingly, by extrapolation, 100% viability would be possible at an outlet-air temperature of 57 degrees C. Spray-dried and freeze-dried cells were stable during storage at 4 degrees C in the absence of oxygen and moisture.
引用
收藏
页码：167 / &
页数：5
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