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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2007

Autores

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

Revista

A Revista está pendente de validação pelos Serviços Administrativos.

Título: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

Vol. 62

Páginas: 148-150

ISSN: 0026-3788

Indexação

ISI Web of Knowledge - 8 Citações

Scopus - 9 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 3