Effect of freeze drying process on some properties of Streptococcus thermophilus isolated from dairy products

Selwal, Krishan K; Selwal, Manjit K; Gandhi, D. N

Selwal, Krishan K; Selwal, Manjit K; Gandhi, D. N.

Afiliação

Selwal, Krishan K; University of Science and Technology. Department of Biotechnology. Haryana. IN
Selwal, Manjit K; Kurukshetra University. Department of Biotechnology. Haryana. IN
Gandhi, D. N; s.af

Braz. j. microbiol ; 42(4): 1500-1505, Oct.-Dec. 2011. graf

Article em En | LILACS | ID: lil-614616

Biblioteca responsável: BR32.1

ABSTRACT

ABSTRACT

The present investigation represents the effect of freeze drying on some properties as acid and bile tolerance of Streptococcus thermophilus MTCC 1938 culture isolated from dairy products. The cell paste obtained from milk based medium was freeze dried with a pressure of 50-100 mtorr for 24h at -40ºC. Acid and bile tolerance test exhibited 3.8-4.9 and 3.2-3.8 log counts reduction after freeze drying respectively.

Assuntos

Ácido Láctico/análise; Crioprotetores/análise; Fermento Seco/análise; Laticínios/análise; Leite; Streptococcus thermophilus/isolamento & purificação; Microbiologia de Alimentos; Amostras de Alimentos; Liofilização; Métodos; Métodos

Palavras-chave

Acid and Bile tolerance; Cryoprotective agent; Streptococcus thermophilus

Texto completo

Imprimir

XML

Buscar no Google

Texto completo: 1 Base de dados: LILACS Assunto principal: Fermento Seco / Ácido Láctico / Crioprotetores / Laticínios / Leite / Streptococcus thermophilus Idioma: En Ano de publicação: 2011 Tipo de documento: Article

Texto completo

Imprimir

XML

Buscar no Google