Protective effect of sorbitol and monosodium glutamate during storage of freeze-dried lactic acid bacteria

被引：65
|
作者：
Carvalho, AS
Silva, J
Ho, P
Teixeira, P
Malcata, FX
Gibbs, P
机构：
[1] Univ Catolica Portuguesa, Escola Super Biotecnol, P-4200072 Porto, Portugal
[2] Inst Politecn Viana do Castelo, Escola Super Tecnol & Gestao, Dept Ciencias Engn & Tecnol, P-4901908 Viana Do Castelo, Portugal
来源：
LAIT | 2003年 / 83卷 / 03期
关键词：
starter culture; preservation; additive; processing; viability; VIABILITY; SURVIVAL; MANNITOL; PROTEINS;
D O I：
10.1051/lait:2003010
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of sorbitol and monosodium glutamate upon survival during storage of freeze-dried Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus rhamnosus, Enterococcus durans and Enterococcus faecalis were examined. There were no significant differences in survival during freeze-drying after addition of sorbitol or monosodium glutamate. However, these compounds were found to increase the stability of most strains during long-term storage. Various survival patterns were observed among the strains considered. However, for most of them, both compounds were proven effective in maintaining high degrees of viability over long periods of storage.
引用
收藏
页码：203 / 210
页数：8
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