Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6742
Título: Effect of stress on cells of lactobacillus delbrueckii sp. bulgaricus
Autor: Silva, Joana
Carvalho, Ana Sofia
Teixeira, Paula
Gibbs, Paul A.
Palavras-chave: L. bulgaricus
Industrial production
Data: 2005
Editora: Medwell
Citação: "Journal of Food Technology" . ISSN 1684-8462. 3:4 (2005) 479-490
Resumo: Cultures of Lactobacillus delbrueckii sp. bulgaricus play an important role in the production of fermented foods and are frequently used as starter cultures for dairy fermentations combined with other species. It These cultures is are particularly used in the industrial production of yoghurt and cheeses. Large scale Pproduction methods of dried L. bulgaricus powders, for inoculating the production vat directly, involve treatments that stress cells in such a way that they lose some of their original activity. containing viable and active organisms which are long-term preserved during storage in the dried state, areis presented. This review covers the environmental stress responses in cells of L. bulgaricus which have been investigated. The responses of L. bulgaricus cells to heat, cold, acid, osmotic, oxygen, starvation, drying and during storage in the dried state are described. Attempts to improve the survival of L. bulgaricus during drying and subsequent storage in the dried state are also discussed in this review.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6742
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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