ShareInfluence of freeze-drying on the survival rate of Lactobacillus sanfrancisco in leavens.
[In German. / En allemand.]
Author(s) : BOLDUAN P., et al.
Type of article: Article
Summary
Effect of freeze-drying temperature on the activity of this bacteria in bakery leaven is presented. The technological properties and the acidifying power of fresh and freeze-dried leavens are compared.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1992-3071
- Languages: German
- Source: Getreide Mehl Brot - vol. 45 - n. 11
- Publication date: 1991
Links
See the source
Indexing
- Themes: Freeze-drying in biology and medicine
- Keywords: Freeze-drying; Flour; Microbiology; Lactobacillus; Survival; Freeze-dried starter; Starter
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ACTIVITY-LOSS KINETICS OF FREEZE-DRIED LACTIC A...
- Author(s) : ALAEDDINOGLU G., GUVEN A., OZILGEN M.
- Date : 1989
- Languages : English
- Source: Enzyme microb. Technol. - vol. 11 - n. 11
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THE PRESERVATION OF LACTOBACILLI: A COMPARISON ...
- Author(s) : BARBOUR E. A., PRIEST F. G.
- Date : 1986
- Languages : English
- Source: Lett. appl. Microbiol. - vol. 2 - n. 4
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SURVIVAL RATE AND FERMENTING ACTIVITY OF FREEZE...
- Author(s) : LIEPE H., JUNKER M.
- Date : 1981
- Languages : German
- Source: Arch. Lebensmittelhyg. - vol. 32 - n. 5
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METHOD FOR SIMPLIFIED USE OF A MICROBIAL STRAIN...
- Author(s) : ROHDE R., WECKEND B.
- Date : 1984
- Languages : German
- Source: Ger. democr. Repub. Pat. - DD 207 929.
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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
View record