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Effect of various protecting compounds added to the growth medium upon survival of lactobacillus sakei to heating, freezing, freeze-drying and storage in the dried state

2005Journal article Restricted access
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dc.contributor.authorFerreira, Vânia
dc.contributor.authorSoares, Vânia
dc.contributor.authorSantos, Cristina
dc.contributor.authorSilva, Joana
dc.contributor.authorGibbs, Paul A.
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2011-10-21T14:55:56Z
dc.date.available2011-10-21T14:55:56Z
dc.date.issued2005
dc.description.abstractThe aim of the present study was to investigate if the presence of sorbitol, myoinositol, xylose, mannose and Tween 80 in the growth medium increased the survival of L. sakei during heating, freezing, freeze drying and storage of freeze dried cells. Survival during freezing was enhanced by ca. 8% when glycerol was present in the growth medium. Viability during freeze-drying and storage in the dried state was improved by the presence of xylose in the growth medium. In addition to xylose, the presence of mannose and myoinositol protected cells during storage but not during drying. Cells grown in the presence myoinositol presented the highest D value at 55?C, 1.4 folder higher than control cells. In comparison with cells grown in MRS, total amino acids concentrations were the same order of magnitude for cells grown in the presence of mannose and myoinositol but were lower for cells grown in the presence of the other compounds.por
dc.identifier.citationFERREIRA, Vânia... [et al.] - Effect of various protecting compounds added to the growth medium upon survival of lactobacillus sakei to heating, freezing, freeze-drying and storage in the dried state. Journal of Food Technology. ISSN 0022-1163. Vol. 3, n.º 4 (2005), p. 502-505por
dc.identifier.urihttp://hdl.handle.net/10400.14/6702
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherMedwellpor
dc.subjectDryingpor
dc.subjectLactobacillus sakeipor
dc.subjectSolutes accumulationpor
dc.subjectViapor
dc.titleEffect of various protecting compounds added to the growth medium upon survival of lactobacillus sakei to heating, freezing, freeze-drying and storage in the dried statepor
dc.typejournal article
dspace.entity.typePublication
person.familyNameBorges Ferreira
person.familyNameSilva
person.familyNameGibbs
person.familyNameTeixeira
person.givenNameVânia
person.givenNameJoana
person.givenNamePaul
person.givenNamePaula
person.identifier.ciencia-idB415-743D-D9F9
person.identifier.orcid0000-0001-7093-9193
person.identifier.orcid0000-0003-3977-7418
person.identifier.orcid0000-0002-6580-4363
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridK-1343-2014
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id8317338900
person.identifier.scopus-author-id7403023130
person.identifier.scopus-author-id7005895206
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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relation.isAuthorOfPublication.latestForDiscovery42069f79-2050-47f2-a42b-fab5c301e9a3

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