Study and optimization of freeze-drying cycles of a model probiotic strain

被引：0

作者：

Verlhac, P. ^{[1
]}

Vessot-Crastes, S. ^{[1
]}

Degobert, G. ^{[1
]}

Cogne, C. ^{[1
]}

Andrieu, J. ^{[1
]}

Beney, L. ^{[2
]}

Gervais, P. ^{[2
]}

机构：

[1] Univ Claude Bernard Lyon 1, Univ Lyon, Lab Automat & Genie Proc LAGEP, UMR CNRS 5007, F-69100 Villeurbanne, France

[2] Univ Bourgogne Franche Compte, AgroSup Dijon, PAM UMR A 02 102, F-21000 Dijon, France

来源：

IDS'2018: 21ST INTERNATIONAL DRYING SYMPOSIUM | 2018年

关键词：

Freeze-Drying; Freezing; Probiotics; L. Casei ATCC 393; KINETICS;

D O I：

10.4995/ids2018.2018.7400

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

This work is based on the experimental study of the freeze-drying process to understand the impact of numerous factors on the survival rates of a model probiotic strain of Lactobacillus casei type. With the aim to find out if cell density in the matrix and survival rates are linked, we have studied the location of the cells after freeze drying inside a porous matrix composed of a lactose basis with a polymer, the polyvinylpyrrolidone (PVP) in various amounts. The best survival rate were obtained at slow freezing rate for a formulation containing 5% (m/V) of lactose and 5% (m/V) of PVP.

引用

页码：635 / 642

页数：8

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