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Effects of storage temperature and water activity on the survival of bifidobacteria in powder form
Author(s) -
ABE FUMIAKI,
MIYAUCHI HIROFUMI,
UCHIJIMA AYAKO,
YAESHIMA TOMOKO,
IWATSUKI KEIJI
Publication year - 2009
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2009.00464.x
Subject(s) - arrhenius equation , water activity , food science , chemistry , materials science , water content , activation energy , organic chemistry , geotechnical engineering , engineering
Effects of water activity and storage temperature on survival of bifidobacteria in powder form were investigated and kinetic analyses were performed to reveal characteristics of the stability. A significant positive correlation was observed between water activity and natural logarithm of the inactivation rate constant of bifidobacteria powder, indicating that higher water activity induced lower stability of bifidobacteria in powder form. Also, higher temperature condition induced lower survival rate, which was supported by that the stability was followed the Arrhenius theory. These findings constructed a prediction model for bifidobacteria survival in powder form.