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PROTECTIVE EFFECT OF FORTIFIED SKIM MILK AS SUSPENDING MEDIUM FOR FREEZE DRYING OF DIFFERENT LACTIC ACID BACTERIA
Author(s) -
SINHA R. N.,
DUDANI A. T.,
RANGANATHAN B.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02969.x
Subject(s) - streptococcus thermophilus , skimmed milk , lactic acid , bacteria , lactobacillus , food science , microbiology and biotechnology , lactobacillaceae , streptococcaceae , streptococcus , chemistry , lactococcus lactis , biology , fermentation , genetics
The efficacy of fortified skim milk was tested for improving cell survival of 23 different cultures of freeze‐dried lactic acid bacteria. Except in the case of Streptococcus cremoris, Streptococcus thermophilus (two strains), Lactobacillus bulgaricus and Lacto‐bacillus lactis , all other freeze‐dried cultures of lactic acid bacteria showed improved cell survival.