| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 2.39 MB | Adobe PDF |
Advisor(s)
Abstract(s)
The lactic acid bacteria (LAS) play an important role in the
production of fermented foods. The development of concentrated
cultures of LAS, for inoculating the production
vat directly (bulk starters), has eliminated many problems
traditionally involved in their preparation and maintenance
by the food industry. For industrial use, LAS are often
preserved in a frozen or dried form, the latter preparations
having lower transport and storage costs (Kets et aI. 1996).
Dried cultures, however, lose viability/activity during
storage, especially when kept at room temperature
(Champagne et aI. 1991; Teixeira et aI. 1995a, b; Castro
et aI. 1996). Attempts to improve the survival of LAS during
drying have already been tried (Linders et aI. 1997b;
Gardiner et aI. 2000). Previous results indicated a direct
relationship between the presence of compatible solutes in
LAS and their ability to survive drying conditions. Such
solutes include amino acids, amino acid derivatives, quaternary
amines, sugars and tetrahydropyrimidines (Kets & De Sont, 1994; Kets et aI. 1994, 1996).
It has been reported for severa I strains of lactobacilli that these organisms are probably unable to accumulate
compatible solutes during the very short period of the drying process, and therefore they should be accumulated
prior to the drying process (Kets & De Sont, 1994; Leslie
et aI. 1995; Kets et aI. 1996; Linders et aI. 1997b).
The aim of the present work was to investigate the effect
of adding sucrose to the growth medium of Lactobacil/us
delbrueckii ssp. bulgaricus on its survival during heating,
spray drying and during the time of storage.
Description
Keywords
Solute accumulation Spray Drying Heat stress Lactobacillus bulgaricus NMR
Pedagogical Context
Citation
"Journal of dairy research" . ISSN 0022-0299. 71: 1 (2004) 121-125
Publisher
Cambridge University Press