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Spray drying, freeze-drying, or freezing of three different lactic acid bacteria species.

Author(s) : TO B. C. S., ETZEL M. R.

Type of article: Article

Summary

Out of the three species, virtually all cells survived freezing. Of the survivors, 60 to 70% survived the dehydration step of freeze drying. In contrast to freezing and freeze-drying, spray drying caused considerable delay in lactic acid production and reduction in survival.

Details

  • Original title: Spray drying, freeze-drying, or freezing of three different lactic acid bacteria species.
  • Record ID : 1998-1780
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 62 - n. 3
  • Publication date: 1997/05
  • Document available for consultation in the library of the IIR headquarters only.

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