Effect of freeze drying process on some properties of Streptococcus thermophilus isolated from dairy products
Braz. j. microbiol
; Braz. j. microbiol;42(4): 1500-1505, Oct.-Dec. 2011. graf
Article
em En
| LILACS
| ID: lil-614616
Biblioteca responsável:
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.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
LILACS
Assunto principal:
Fermento Seco
/
Ácido Láctico
/
Crioprotetores
/
Laticínios
/
Leite
/
Streptococcus thermophilus
Idioma:
En
Revista:
Braz. j. microbiol
Assunto da revista:
MICROBIOLOGIA
Ano de publicação:
2011
Tipo de documento:
Article
País de afiliação:
Índia
País de publicação:
Brasil