ShareEffect of thawing rate on survival and activity of lactic acid bacteria.
Author(s) : PIATKIEWICZ A., MOKROSINSKA K.
Type of article: Article
Summary
Thawing rates securing the best survival for microorganisms (86-94%) are 0.14-3 K/second for Lactococcus and 0.65-3 K/second for Lactobacillus. Acidifying and proteolytic activities of lactic bacteria depend only very slightly on thawing rate. Diacetyl and acetoine production depend on thawing kinetics.
Details
- Original title: Effect of thawing rate on survival and activity of lactic acid bacteria.
- Record ID : 1996-2799
- Languages: English
- Source: Pol. J. Food Nutr. Sci. - vol. 4 - n. 2
- Publication date: 1995
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