Relevant factors for the preparation of freeze-dried lactic acid bacteria

• Type: Another Publication in an International Scientific Journal
• Date: 2004

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: International Dairy Journal

Vol. 14 No. 5

Pages: 835-847

ISSN: 0958-6946

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 197 Citations

Scopus - 241 Citations

Other information

Authenticus ID: P-000-89J

DOI: 10.1016/j.idairyj.2004.02.001

Abstract (EN): The industrial exploitation of lactic acid bacteria (LAB) as starter and/or probiotic cultures depends strongly on the preservation technologies employed, which are required to guarantee long-term delivery of stable cultures in terms of viability and activity. Freeze-dried preparations exhibit advantages relative to preparations made with other techniques in terms of long-term preservation, coupled with convenience in handling, storage, marketing and application. Degrees of survival of LAB cultures as high as possible, during drying and subsequent storage, are thus of nuclear importance, both technologically and economically. This review covers several factors, deemed relevant for preservation of freeze-dried LAB. The state of the art of the knowledge focussed on the improvement of LAB survival during freeze-drying and subsequent storage is presented, including specific discussion of the effects of (i) intrinsic factors, (ii) growth factors, (iii) sub-lethal treatments, (iv) drying media and (v) storage and rehydration.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 13