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Properties of Lactobacillus helveticus CNRZ-32 attenuated by spray-drying, freeze-drying, or freezing.

Author(s) : JOHNSON J. A. C., ETZEL M. R.

Type of article: Article

Summary

Lactobacillus helveticus CNRZ-32 was attenuated for use in accelerated ripening of Cheddar cheese. The goal was to delay acid production without reducing enzyme activity. Changes in the cellular properties of viability, enzyme activity, lactic acid production, and permeability were measured for each attenuation treatment. The viabilities were highest for frozen and freeze-dried cells. Viabilities were lower for cells spray-dried at an outlet air temperature of 82 deg C and lowest for 120 deg C. Aminopeptidase and beta-galactosidase activities, acid production, permeability, and viability of Lactobacillus helveticus cells are studied. Results are given.

Details

  • Original title: Properties of Lactobacillus helveticus CNRZ-32 attenuated by spray-drying, freeze-drying, or freezing.
  • Record ID : 1996-1598
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 78 - n. 4
  • Publication date: 1995/04
  • Document available for consultation in the library of the IIR headquarters only.

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