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Freeze-drying of La...
Freeze-drying of Lactobacillus coryniformis Si3--effects of sucrose concentration, cell density, and freezing rate on cell survival and thermophysical properties
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- Schoug, Åsa (författare)
- Department of Microbiology, Swedish University of Agricultural Sciences, Uppsala, Sweden
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- Olsson, Johan (författare)
- Center of Human Studies of Foodstuffs, Uppsala University, Uppsala, Sweden
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- Carlfors, Johan (författare)
- Uppsala universitet,Institutionen för farmaci,Department of Pharmacy, Uppsala University, Uppsala, Sweden
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- Schnürer, Johan, 1957- (författare)
- Department of Microbiology, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
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- Håkansson, Sebastian (författare)
- Department of Microbiology, Swedish University of Agricultural Sciences, Uppsala, Sweden
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(creator_code:org_t)
- Maryland Heights, USA : Elsevier BV, 2006
- 2006
- Engelska.
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Ingår i: Cryobiology. - Maryland Heights, USA : Elsevier BV. - 0011-2240 .- 1090-2392. ; 53:1, s. 119-127
- Relaterad länk:
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https://urn.kb.se/re...
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https://doi.org/10.1...
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https://urn.kb.se/re...
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Abstract
Ämnesord
Stäng
- Freeze-drying is commonly used to stabilize lactic acid bacteria. Many factors have been reported to influence freeze-drying survival, including bacterial species, cell density, lyoprotectant, freezing rate, and other process parameters. Lactobacillus coryniformis Si3 has broad antifungal activity and a potential use as a food and feed biopreservative. This strain is considered more stress sensitive, with a low freeze-drying survival, compared to other commercialized antifungal lactic acid bacterial strains. We used a response surface methodology to evaluate the effects of varying sucrose concentration, cell density and freezing rate on Lb. coryniformis Si3 freeze-drying survival. The water activity of the dry product, as well as selected thermophysical properties of importance for freeze-drying; degree of water crystallization and the glass transition temperature of the maximally freeze concentrated amorphous phase (Tg') were determined. The survival of Lb. coryniformis Si3 varied from less than 6% to over 70% between the different conditions. All the factors studied influenced freeze-drying survival and the most important factor for survival is the freezing rate, with an optimum at 2.8 degrees C/min. We found a co-dependency between freezing rate and formulation ingredients, indicating a complex system and the need to use statistical tools to detect important interactions. The degree of water crystallization decreased and the final water activity increased as a function of sucrose concentration. The degree of water crystallization and Tg' was not affected by the addition of 10(8)-10(10) CFU/mI. At 10(11) CFU/ml, these thermophysical values decreased possibly due to increased amounts of cell-associated unfrozen water.
Ämnesord
- NATURVETENSKAP -- Biologi (hsv//swe)
- NATURAL SCIENCES -- Biological Sciences (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Nyckelord
- lactic acid bacteria
- Lactobacillus coryniformis
- freezing
- degree of water crystallization
- Tg
- water activity
- optimization
- product quality
- Biology
- Biologi
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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