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Spray Drying, Freeze Drying, or Freezing of Three Different Lactic Acid Bacteria Species
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.tb04434.x
Subject(s) - streptococcus thermophilus , lactic acid , freeze drying , lactococcus lactis , spray drying , dehydration , food science , lactobacillus casei , lactobacillus plantarum , lactobacillus , bacteria , chemistry , lactobacillaceae , streptococcaceae , chromatography , fermentation , biology , biochemistry , genetics
Lactococcus lactis ssp. cremoris D11, Lactobacillus casei ssp. pseudo‐plantarum UL137, and Streptococcus thermophilus CH3TH, were separately frozen, freeze dried or spray dried, and tested for survival and lactic acid production before and after processing. Virtually all cells survived freezing. Of the survivors, 60 to 70% survived the dehydration step of freeze drying. In contrast to freezing and freeze drying, spray drying caused considerable delay in lactic acid production and reduction in survival. After spray drying, survival was greatest for S. thermophilus and lowest for Lc. cremoris.