MICROFLORA OF THE SOUR DOUGH OF WHEAT FLOUR BREAD. EFFECT OF PRESERVATION TECHNIQUES AND STORAGE TIME ON FUNCTIONAL PROPERTIES, IN SUGAR SOLUTION, OF MICROBIAL MASS FROM LACTOBACILLUS BREVIS.

[In Spanish. / En espagnol.]

Type of article: Article

Summary

THE EFFECTS OF SEVERAL PRESERVATION PROCEDURES (FREEZE-DRYING AND FREEZING, USING DIFFERENT TEMPERATURES AND PROTECTIVE AGENTS) OF MICROBIAL MASS OF LACTOBACILLUS BREVIS FROM WHEAT DOUGHS, ON VIABILITY AND FUNCTIONAL PROPERTIES IN SUGAR SOLUTION (PH, TOTAL TITRATABLE ACIDITY AND GASSING POWER) HAVE BEEN INVESTIGATED. FREEZE-DRYING GAVE LOW VIABILITY AND DORMANCY. FREEZING IN LIQUID NITROGEN RESULTED IN HIGH SURVIVAL AND NO CHANGE IN FERMENTATIVE ABILITY, WITH ALL THE PROTECTIVE MEDIA USED ; WHEN STORED AT 243 K (-30 DEG C), 20 DAYS, THE VIABILITY DID NOT VARY, BUT FUNCTIONAL PROPERTIES UNDERWENT VARIABLE CHANGES, DEPENDING ON THE SUSPENDING PROTECTIVE MEDIUM.

Details

Original title: [In Spanish. / En espagnol.]
Record ID : 1989-1937
Languages: Spanish
Source: Rev. Agroquim. Tecnol. Aliment. - vol. 28 - n. 4
Publication date: 1988
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Bakery and confectionery products
Keywords: Freeze-drying; Cryoprotectant; Lactobacillus; Bread; Bakery; Survival; Fermentation; Cryopreservation; Freezing