Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/3523
Título: Relevant factors for the preparation of freeze-dried lactic acid
Autor: Carvalho, Ana S.
Silva, Joana
Ho, Peter
Teixeira, Paula
Malcata, F. Xavier
Gibbs, Paul
Palavras-chave: Starter culture
Preservation
Dairy foods
Fermented foods
Microorganisms
Data: 2004
Editora: Elsevier
Citação: CARVALHO, Ana S...[et al.] - International Dairy Journal. ISSN 0958-6946. Vol. 14, n.º 10 (2004), p. 835-847
Resumo: 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.
URI: http://hdl.handle.net/10400.14/3523
Versão do Editor: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T7C-4C6KSK6-1&_user=2460358&_coverDate=10%2F31%2F2004&_rdoc=3&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info%28%23toc%235055%232004%23999859989%23513716%23FLA%23display%23Volume%29&_cdi=5055&_sort=d&_docanchor=&_ct=12&_acct=C000057417&_version=1&_urlVersion=0&_userid=2460358&md5=fa67d9a1b879e730e217c3078e136f75&searchtype=a
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
Relevant factors for the preparation of freeze-dried lactic acid bacteria.pdf351,15 kBAdobe PDFVer/Abrir


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.