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Titel:

Role of glassy state on stabilities of freeze-dried probiotics

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Santivarangkna, C.; Aschenbrenner, M.; Kulozik, U.; Foerst, P.
Abstract:
High viability of dried probiotics is of great importance for immediate recovery of activity in fermented foods and for health-promoting effects of nutraceuticals. The conventional process for the production of dried probiotics is freeze-drying. However, loss of viability occurs during the drying and storage of the dried powder. It is believed that achieving the ``glassy state'' is necessary for survival, and the glassy state should be retained during freezing, drying, and storage of cells. Insi...     »
Stichworte:
Freeze-drying; glass transition; lactic acid bacteria; probiotics
Zeitschriftentitel:
Journal of Food Science
Jahr:
2011
Band / Volume:
76
Heft / Issue:
8
Seitenangaben Beitrag:
R152--R156
Volltext / DOI:
doi:10.1111/j.1750-3841.2011.02347.x
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