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Relevant factors for the preparation of freeze-dried lactic acid

2004Artigo científico Acesso aberto
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dc.contributor.authorCarvalho, Ana S.
dc.contributor.authorSilva, Joana
dc.contributor.authorHo, Peter
dc.contributor.authorTeixeira, Paula
dc.contributor.authorMalcata, F. Xavier
dc.contributor.authorGibbs, Paul
dc.date.accessioned2010-11-19T15:32:59Z
dc.date.available2010-11-19T15:32:59Z
dc.date.issued2004
dc.description.abstractThe 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.por
dc.identifier.citationCARVALHO, Ana S...[et al.] - International Dairy Journal. ISSN 0958-6946. Vol. 14, n.º 10 (2004), p. 835-847por
dc.identifier.urihttp://hdl.handle.net/10400.14/3523
dc.language.isoengpor
dc.publisherElsevierpor
dc.relation.publisherversionhttp://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=apor
dc.subjectStarter culturepor
dc.subjectPreservationpor
dc.subjectDairy foodspor
dc.subjectFermented foodspor
dc.subjectMicroorganismspor
dc.titleRelevant factors for the preparation of freeze-dried lactic acidpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameSilva
person.familyNameTeixeira
person.familyNameMalcata
person.familyNameGibbs
person.givenNameJoana
person.givenNamePaula
person.givenNameFrancisco
person.givenNamePaul
person.identifier.ciencia-idB415-743D-D9F9
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0003-3977-7418
person.identifier.orcid0000-0002-6296-5137
person.identifier.orcid0000-0003-3073-1659
person.identifier.orcid0000-0002-6580-4363
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id7403023130
person.identifier.scopus-author-id7005895206
person.identifier.scopus-author-id7102542478
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication42069f79-2050-47f2-a42b-fab5c301e9a3
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication218d85c8-40f4-42c0-9a47-4e8ad9f72a96
relation.isAuthorOfPublication.latestForDiscovery218d85c8-40f4-42c0-9a47-4e8ad9f72a96

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