MAXIMIZING CELL SURVIVAL IN THE PRESERVATION OF LACTIC ACID BACTERIA BY FREEZE-DRYING
Lactic acid bacteria (LAB) are one of the most important groups of bacteria associated with the production of fermented foods and health promoting products.The significance of these bacteria has driven researchers to find ways to preserve them for food applications and the development of health promoting products.One of the most commonly utilized methods of LAB preservation is freeze drying; however,the loss of viability is inevitable for any preservation methods including freeze drying.In this article,we aim to discuss different factors including freezing temperature,protective substances and their concentration in the drying media,affecting cell survival during freeze drying and the conditions affecting storage survival.
freeze-drying lactic acid bacteria protectants
S.Khem D.M.Small B.K.May
School of Applied Sciences,RMIT University 124 La Trobe St,Melbourne Vic 3001 Australia
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-8
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）