Relationship between solubility of freeze-dried skim milk and death of freeze-dried Lactobacillus delbrueckii ssp bulgaricus during storage

• Type: Article in International Scientific Journal
• Date: 2007

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

The Journal is awaiting validation by the Administrative Services.

Title: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

Vol. 62

Pages: 148-150

ISSN: 0026-3788

Indexing

ISI Web of Knowledge - 8 Citations

Scopus - 9 Citations

Other information

Authenticus ID: P-004-DYH

Abstract (EN): To elucidate the relationship between death of freeze-dried cells of Lactobacillus bulgaricus during storage and decrease in powder solubility, the effect of milk precipitation during rehydration of freeze-dried Lb. delbrueckii ssp. bulgaricus upon death of these cells throughout storage, via addition of various carbohydrates to the drying medium was studied. The degree of survival of freeze-dried Lb. bulgaricus was found to be directly proportional to the square root of the absorbance of the supernatant. A darker powder resulted when most of the microorganism had died. A tentative explanation for the insolubility observed when the viability of the cells decreased is based on an increase in the extent of nonenzymatic browning (Maillard reactions), as a result of cell death. Results obtained throughout this study might represent a helpful tool towards development of a novel, straightforward, shortcut method for monitoring the viability of freeze-dried samples during storage.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 3