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Survival of Brevibacterium linens (ATCC 9174) after Spray Drying, Freeze Drying, or Freezing
Author(s) -
TO BRIAN C.S.,
ETZEL MARK R.
Publication year - 1997
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.1365-2621.1997.tb04392.x
Subject(s) - spray drying , freeze drying , moisture , brevibacterium , chemistry , food science , materials science , water activity , chemical engineering , water content , chromatography , microorganism , composite material , bacteria , biology , engineering , genetics , geotechnical engineering
ABSTRACT The objectives of this work were to: (1) contrast spray drying, freeze drying and freezing for large‐scale preservation of B. linens , (2) determine the thermal resistance curves, and (3) measure the storage stability. When B. linens was freeze‐dried and frozen in feed suspensions containing 3% (w/v) cell paste and 25% (w/w) total solids, survival was 100%. During spray drying, lethal thermal injury was the main cause of loss of viability. Accordingly, by extrapolation, 100% viability would be possible at an outlet‐air temperature of 57°C. Spray‐dried and freeze‐dried cells were stable during storage at 4°C in the absence of oxygen and moisture.