Effect of freeze drying process on some properties of Streptococcus thermophilus isolated from dairy products
Braz. j. microbiol
; 42(4): 1500-1505, Oct.-Dec. 2011. graf
Article
in En
| LILACS
| ID: lil-614616
Responsible library:
BR32.1
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.
Key words
Full text:
1
Collection:
01-internacional
Database:
LILACS
Main subject:
Yeast, Dried
/
Lactic Acid
/
Cryoprotective Agents
/
Dairy Products
/
Milk
/
Streptococcus thermophilus
Language:
En
Journal:
Braz. j. microbiol
Journal subject:
MICROBIOLOGIA
Year:
2011
Document type:
Article
Affiliation country:
India