The effect of protective ingredients on the survival of immobilized cells of Streptococcus thermophilus to air and freeze-drying

Streptococcus thermophilus cultures were grown either on trehalose or lactose, immobilized in alginate beads, dipped in various protective solutions and dried by either convection air-drying (CAD) or freeze-drying (FD). Immobilized cultures dipped in the 0.1% peptone solution did not show good survi...

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Autores principales:	Champagne,Claude P., Gardner,Nancy J.
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Valparaíso 2001
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582001000300009
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spelling	oai:scielo:S0717-345820010003000092003-08-18The effect of protective ingredients on the survival of immobilized cells of Streptococcus thermophilus to air and freeze-dryingChampagne,Claude P.Gardner,Nancy J. Streptococcus thermophilus cultures were grown either on trehalose or lactose, immobilized in alginate beads, dipped in various protective solutions and dried by either convection air-drying (CAD) or freeze-drying (FD). Immobilized cultures dipped in the 0.1% peptone solution did not show good survival to CAD or FD, as mortality was over 99%. There was no significant difference in mortality levels, in both methods of drying, when lactose or trehalose were used as protective ingredients. The highest survival levels (50 to 98%) were with a whey-sucrose protective medium, but this was potentially related to a higher pH and solids of the solution. Mortality levels were higher in FD than CAD, and this did not appear to be related to the fact that FD cultures had lower residual moisture contents than those dried under CAD. Cells grown on lactose had slightly higher survival rates to drying than those obtained from CAD. Trehalose-positive and trehalose-negative cultures of S. thermophilus did not show different mortality patterns to CAD or FD.info:eu-repo/semantics/openAccessPontificia Universidad Católica de ValparaísoElectronic Journal of Biotechnology v.4 n.3 20012001-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582001000300009en
institution	Scielo Chile
collection	Scielo Chile
language	English
description	Streptococcus thermophilus cultures were grown either on trehalose or lactose, immobilized in alginate beads, dipped in various protective solutions and dried by either convection air-drying (CAD) or freeze-drying (FD). Immobilized cultures dipped in the 0.1% peptone solution did not show good survival to CAD or FD, as mortality was over 99%. There was no significant difference in mortality levels, in both methods of drying, when lactose or trehalose were used as protective ingredients. The highest survival levels (50 to 98%) were with a whey-sucrose protective medium, but this was potentially related to a higher pH and solids of the solution. Mortality levels were higher in FD than CAD, and this did not appear to be related to the fact that FD cultures had lower residual moisture contents than those dried under CAD. Cells grown on lactose had slightly higher survival rates to drying than those obtained from CAD. Trehalose-positive and trehalose-negative cultures of S. thermophilus did not show different mortality patterns to CAD or FD.
author	Champagne,Claude P. Gardner,Nancy J.
spellingShingle	Champagne,Claude P. Gardner,Nancy J. The effect of protective ingredients on the survival of immobilized cells of Streptococcus thermophilus to air and freeze-drying
author_facet	Champagne,Claude P. Gardner,Nancy J.
author_sort	Champagne,Claude P.
title	The effect of protective ingredients on the survival of immobilized cells of Streptococcus thermophilus to air and freeze-drying
title_short	The effect of protective ingredients on the survival of immobilized cells of Streptococcus thermophilus to air and freeze-drying
title_full	The effect of protective ingredients on the survival of immobilized cells of Streptococcus thermophilus to air and freeze-drying
title_fullStr	The effect of protective ingredients on the survival of immobilized cells of Streptococcus thermophilus to air and freeze-drying
title_full_unstemmed	The effect of protective ingredients on the survival of immobilized cells of Streptococcus thermophilus to air and freeze-drying
title_sort	effect of protective ingredients on the survival of immobilized cells of streptococcus thermophilus to air and freeze-drying
publisher	Pontificia Universidad Católica de Valparaíso
publishDate	2001
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582001000300009
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The effect of protective ingredients on the survival of immobilized cells of Streptococcus thermophilus to air and freeze-drying

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