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Document type:
Zeitschriftenaufsatz 
Author(s):
Santivarangkna, C.; Higl, B.; Foerst, P. 
Title:
Protection mechanisms of sugars during different stages of preparation process of dried lactic acid starter cultures 
Abstract:
Sugars are recognized protectants used in the preparation of dried starter cultures for fermented food industries, particularly as additives for the drying media. They increase viability of the starter cultures during drying and storage. This review intends to summarize and discuss their roles in each step of the preparation process. The main topics cover the role of sugars in the induction of compatible solutes and alteration of fermentation metabolites during growing of cells, the reduction of...    »
 
Keywords:
Compatible solutes; glass transition; Membrane phase transition; Sugars, Latic acid bacteria; V 
Journal title:
Food Microbiology 
Year:
2008 
Journal volume:
25 
Pages contribution:
429--441 
Fulltext / DOI: