SPRAY-DRYING OF LACTOCOCCUS-LACTIS SSP LACTIS C2 AND CELLULAR INJURY

被引:55
作者
FU, WY
ETZEL, MR
机构
[1] Dept. of Food Science, Univ. of Wisconsin, Madison, Wisconsin, 53706-1519
关键词
STARTER CULTURE; LACTIC ACID BACTERIA; SPRAY DRYING; CELLULAR INJURY;
D O I
10.1111/j.1365-2621.1995.tb05636.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Starter cultures were spray-dried at five outlet-air temperatures using four concentrations of cells in the feed solution. Powders made using the lowest outlet-air temperature and the highest cell concentration had the highest viability. Storage at 4 degrees C for 3 mo caused a 34-86% loss of Viability. Cellular injury resulted from dehydration, and exposure to high temperatures in the atomizer and during droplet drying. Lactic acid production was similar for frozen, freeze-dried and spray-dried cultures made from a single cell paste. The lag time before lactic acid production was apparently an inherent characteristic of each specific cell paste.
引用
收藏
页码:195 / 200
页数:6
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