Share

Effect of different additives on the survival of Lactococcus lactis during freeze-drying.

Effet de divers additifs sur la survie à la lyophilisation de Lactococcus lactis.

Author(s) : COUTURE R., GAGNE D., CHAMPAGNE C. P.

Type of article: Article

Summary

Forty six additives at different concentrations from 1 to 5% are compared for their ability to increase survival of a mixed culture of Lactococcus lactis during freeze-drying. Aspartic acid, calcium oxide, manganese chloride, sodium bi-carbonate, caramel and glycerophosphate give a variable effect according to concentration. The high strengths are disastrous. Only ascorbic acid and mannitol have improved survival during freeze-drying and stability during storage of Lactococcus lactis.

Details

  • Original title: Effet de divers additifs sur la survie à la lyophilisation de Lactococcus lactis.
  • Record ID : 1992-3074
  • Languages: French
  • Source: Can. Inst. Food Sci. Technol. J. - vol. 24 - n. 5
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing