Effects of storage temperature and water activity on the survival of bifidobacteria in powder form

被引：55

作者：

Abe, Fumiaki

Miyauchi, Hirofumi

Uchijima, Ayako

Yaeshima, Tomoko

Iwatsuki, Keiji

机构：

[1] Food Science and Technology Institute, Morinaga Milk Industry Co., Ltd.

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2009年 / 62卷 / 02期

关键词：

Bifidobacteria; Bifidobacterium longum; Water activity; Probiotics; Stability; Survival; PROBIOTIC CULTURES; STABILITY; VIABILITY; ACIDOPHILUS; CHALLENGES; SUCROSE; CASEI; ACID;

D O I：

10.1111/j.1471-0307.2009.00464.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effects of water activity and storage temperature on survival of bifidobacteria in powder form were investigated and kinetic analyses were performed to reveal characteristics of the stability. A significant positive correlation was observed between water activity and natural logarithm of the inactivation rate constant of bifidobacteria powder, indicating that higher water activity induced lower stability of bifidobacteria in powder form. Also, higher temperature condition induced lower survival rate, which was supported by that the stability was followed the Arrhenius theory. These findings constructed a prediction model for bifidobacteria survival in powder form.

引用

页码：234 / 239

页数：6

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