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
Artículo
en Inglés
| LILACS
| ID: lil-614616
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.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Asunto principal:
Levadura Seca
/
Ácido Láctico
/
Crioprotectores
/
Productos Lácteos
/
Leche
/
Streptococcus thermophilus
Idioma:
Inglés
Revista:
Braz. j. microbiol
Asunto de la revista:
Microbiologia
Año:
2011
Tipo del documento:
Artículo
País de afiliación:
India
Institución/País de afiliación:
Kurukshetra University/IN
/
University of Science and Technology/IN
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