ShareFreeze-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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Freeze-drying of Lactobacillus coryniformis Si3...
- Author(s) : SCHOUG A., OLSSON J., CARLFORS J., et al.
- Date : 2006/08
- Languages : English
- Source: Cryobiology - vol. 53 - n. 1
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Comparative investigations on activity of Lacto...
- Author(s) : RUMIAN N., ANGELOV M., TSVETKOV T.
- Date : 1993/08
- Languages : English
- Source: Cryobiology - vol. 30 - n. 4
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REHYDRATION CONDITIONS AND VIABILITY OF FREEZE-...
- Author(s) : VALDEZ G. F. de
- Date : 1985
- Languages : English
- Source: Cryobiology - vol. 22 - n. 6
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Investigation of lactobacilli strains during ly...
- Author(s) : RUMIAN N., TSVETKOV T. D., ANGELOV M.
- Date : 1993/10
- Languages : English
- Source: Cryobiology - vol. 30 - n. 5
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STABILITY OF FREEZE-DRIED LACTIC ACID BACTERIA ...
- Author(s) : FONT DE VALDEZ G.
- Date : 1986
- Languages : English
- Source: Microbiol. Aliments Nutr. - vol. 4 - n. 4
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