ShareSpray 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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- Date : 1993
- Languages : English
- Source: Process Biochem. - vol. 28 - n. 1
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