Freeze-Drying Injury of Lactobacillus Acidophilus.

J Food Prot

Dept. of Food Engineering, Middle East Technical University, Ankara, Turkey.

Published: April 1989

Lactobacillus acidophilus ATCC 4355 cells were more stable to freezing at -20°C after supplementation of the growth medium with 0.1% CaCO. 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.

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http://dx.doi.org/10.4315/0362-028X-52.4.259DOI Listing

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