Freeze-Drying Injury of Lactobacillus Acidophilus
- 1 April 1989
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 52 (4) , 259-260
- https://doi.org/10.4315/0362-028x-52.4.259
Abstract
Lactobacillus acidophilus ATCC 4355 cells were more stable to freezing at −20°C after supplementation of the growth medium with 0.1% CaCO3. However, added calcium did not affect viability and injury during lyophilization. Inclusion of 5% glycerol in the suspending medium before freeze-drying resulted in superior survival and decreased injury during the drying process.Keywords
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