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REHYDRATION (REACTIVATION) OF BACTERIAL LYOPHILISATES.

[In German. / En allemand.]

Author(s) : LIEPE H. U., JUNKER M.

Type of article: Article

Summary

MICRO-ORGANISMS ARE WIDELY USED AS STARTER CULTURES IN FOOD TECHNOLOGY. THESE PURE CULTURES ARE MOST OFTEN USED IN THE FORM OF LYOPHILISATES. THE AUTHORS EXAMINE THE INFLUENCE OF REHYDRATION OR REACTIVATION ON FREEZE-DRIED STAPHYLOCOCCI AND LACTOBACILLI. THE EXPERIMENTAL RESULTS SHOW THAT ACTIVATION CAUSES ONLY A SHORT-TERM INCREASE IN ENZYME ACTIVITY, WHICH IS QUICKLY CHANGED INTO A REDUCTION IN ENZYME ACTIVITY. THERE ARE DIFFERENCES BETWEEN STARTER CULTURES WITH CARRIER SUBSTANCES AND THOSE WITHOUT.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1985-2694
  • Languages: German
  • Source: Fleischwirtschaft - vol. 65 - n. 3
  • Publication date: 1985/03
  • Document available for consultation in the library of the IIR headquarters only.

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