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Freeze-drying conditions of starter cultures for sourdoughs.

Author(s) : VALDEZ G. F. de, DIEKMANN H.

Type of article: Article

Summary

Studies on freeze-drying of solutions containing Lactobacillus reuteri, a starter culture for sourdough containing flour, bran or powdered milk, are presented. The best suspending medium was found to be 20% bran in water supplemented with 5% monosodium glutamate.

Details

  • Original title: Freeze-drying conditions of starter cultures for sourdoughs.
  • Record ID : 1994-1919
  • Languages: English
  • Source: Cryobiology - vol. 30 - n. 2
  • Publication date: 1993/04

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