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MICROFLORA OF THE SOUR DOUGH OF WHEAT FLOUR BREAD. 4. EFFECTS OF FREEZE-DRYING ON THE VIABILITY AND FUNCTIONAL PROPERTIES OF LACTOBACILLI FROM BREAD DOUGH FERMENTATION.

[In Spanish. / En espagnol.]

Author(s) : BARBER S.

Type of article: Article

Summary

THE FEASIBILITY OF FREEZE-DRYING TO PRESERVE 2 SPECIES OF LACTOBACILLI, L. BREVIS AND L. PLANTARUM, ISOLATED FROM INDUSTRIAL WHEAT SOUR DOUGHS, HAS BEEN INVESTIGATED. THE EFFECT OF DIFFERENT PROTECTIVE AGENTS AND FREEZING TEMPERATURES ON THE VIABILITY AND FUNCTIONAL PROPERTIES OF MICROBIAL MASS OBTAINED FROM THESE MICROORGANISMS, AS WELL AS THEIR CHANGES DURING STORAGE, HAVE BEEN EVALUATED. GENERALLY, L. PLANTARUM WAS MORE RESISTANT THAN L. BREVIS TO FREEZE-DRYING. FOR BOTH SPECIES THE HIGHEST PERCENTAGE OF SURVIVAL WAS OBTAINED USING 10% SKIM MILK AS PROTECTIVE MEDIUM AND FREEZING AT 77 K (-196 DEG C). PERIODICAL EVALUATIONS CARRIED OUT ALONG 12 MONTHS STORAGE SHOWED DIFFERENT CHANGES IN TOTAL TITRATABLE ACIDITY AND GASSING POWER DURING FERMENTATION, WHICH WERE DEPENDENT ON THE SPECIES AND APPLIED TREATMENT.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1988-2539
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 28 - n. 1
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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