Effects of addition of sucrose and salt, and of starvation upon thermotolerance and survival during storage of freeze-dried Lactobacillus delbrueckii ssp bulgaricus

• Type: Article in International Scientific Journal
• Date: 2003

Authors

Carvalho, AS (Author) Other; Silva, J (Author) Other; Ho, P (Author) Other; Teixeira, P (Author) Other; F. Xavier Malcata (Author) Other; Gibbs, P (Author) Other

Journal

Title: Journal of Food Science

Vol. 68

Pages: 2538-2541

ISSN: 0022-1147

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 31 Citations

Scopus - 41 Citations

Other information

Authenticus ID: P-000-FBS

DOI: 10.1111/j.1365-2621.2003.tb07057.x

Abstract (EN): Increased survival of freeze-dried cells of Lactobacillus bulgaricus was observed when the drying medium was supplemented with sucrose; however, the magnitude of such protection was dependent on the growth medium used. Supplementing the growth medium with NaCl markedly increased survival of dried cells, and only a small effect was exerted by the composition of the drying medium or prior to starvation of cells. The D-57 values of Lactobacillus bulgaricus cells grown in MRS were about half of those of cells grown in MRS supplemented with sucrose, with sucrose plus NaCl, or with NaCl.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 4