Survival of Lactobacillus delbrueckii ssp. bulgaricus Following Spray-Drying

P. C. Teixeira*, M. H. Castro, F. X. Malcata, R. M. Kirby

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

162 Citações (Scopus)

Resumo

Survival of cell concentrates of Lactobacillus delbrueckii ssp. bulgaricus following spray-drying in skim milk with and without ascorbic acid and monosodium glutamate was evaluated during storage at different conditions of temperature and water activity. High temperature and high water activities were detrimental to survival of dried cells. The death rate was higher in the presence of ascorbic acid and monosodium glutamate during storage at 20°C; at 4°C. survival was higher in the presence of these agents. The developed sensitivity of survivors to chemical inhibitors with specific action was used to provide insight into the nature of cellular damage. After drying, cells showed sensitivity to NaCl, lysozyme, penicillin, and pyronin Y, indicating damage to the cell membrane, cell wall, and DNA, respectively.

Idioma originalEnglish
Páginas (de-até)1025-1031
Número de páginas7
RevistaJournal of Dairy Science
Volume78
Número de emissão5
DOIs
Estado da publicaçãoPublished - 1995

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