SURVIVAL KINETICS OF LACTIC-ACID STARTER CULTURES DURING AND AFTER FREEZE-DRYING

Date

1987-09-01

Author

BOZOGLU, F
OZILGEN, M
BAKIR, U

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Survival kinetics of lactic acid starter cultures were modeled considering the microorganism and external medium interfacial area as the critical factors determining the resistance of the microorganisms to freeze-drying. Surviving fraction of the microorganisms increased with the increasing biomass concentration during freeze-drying, and this is attributed to the mutual shielding effect of the microorganisms against the severe conditions of the external medium. Survival of the microorganisms over the storage period after freeze drying was enhanced by the presence of dead microorganisms which reduce the interfacial area between the live cells and the external medium. Streptococcus thermophilus was found to be more resistant to freeze-drying conditions than Lactobacillus bulgaricus. Storage under vacuum or nitrogen was superior to storage under air. Poor survival rates under air was attributed to oxygen diffusion into the dry cells through the interfacial area.

Subject Keywords

Biotechnology, Applied Microbiology and Biotechnology, Biochemistry

URI

https://hdl.handle.net/11511/66386

Journal

ENZYME AND MICROBIAL TECHNOLOGY

DOI

https://doi.org/10.1016/0141-0229(87)90082-2

Collections

Department of Food Engineering, Article

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Citation Formats

F. BOZOGLU, M. OZILGEN, and U. BAKIR, “SURVIVAL KINETICS OF LACTIC-ACID STARTER CULTURES DURING AND AFTER FREEZE-DRYING,” ENZYME AND MICROBIAL TECHNOLOGY, pp. 531–537, 1987, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/66386.