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.

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 in English | LILACS | ID: lil-614616

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.

Subject(s)

Lactic Acid/analysis; Cryoprotective Agents/analysis; Yeast, Dried/analysis; Dairy Products/analysis; Milk; Streptococcus thermophilus/isolation & purification; Food Microbiology; Food Samples; Freeze Drying; Methods; Methods

Acid and Bile tolerance; Cryoprotective agent; Streptococcus thermophilus

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Full text: Available Index: LILACS (Americas) Main subject: Yeast, Dried / Lactic Acid / Cryoprotective Agents / Dairy Products / Milk / Streptococcus thermophilus Language: English Journal: Braz. j. microbiol Journal subject: Microbiology Year: 2011 Type: Article Affiliation country: India Institution/Affiliation country: Kurukshetra University/IN / University of Science and Technology/IN

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