Freeze drying of microorganisms ‐ influence of cooling rate on survival
| Autor: | H.‐H. Gehrke, K. Pralle, W.‐D. Deckwer |
|---|---|
| Rok vydání: | 1992 |
| Předmět: |
Candida boidinii
food.ingredient biology Microorganism food and beverages medicine.disease_cause biology.organism_classification Applied Microbiology and Biotechnology chemistry.chemical_compound Freeze-drying fluids and secretions food Cooling rate chemistry Skimmed milk Glycerol medicine Food science Escherichia coli Lactobacillus plantarum Food Science Biotechnology |
| Zdroj: | Food Biotechnology. 6:35-49 |
| ISSN: | 1532-4249 0890-5436 |
| DOI: | 10.1080/08905439209549820 |
| Popis: | The influence of the cooling rate on the survival of microorganisms (Lactobacillus plantarum, Escherichia coli, Candida boidinii) during freeze drying was studied. It was found that the optimal cooling rate depends mainly on cell properties (size, membrane structure). Additionally, the influence of the physiological state of the microorganisms and the application of protection media (glycerol, skim milk powder) was investigated. |
| Databáze: | OpenAIRE |
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