Abstract
Forty-six additives, at concentrations varying from 1 to 5%, were studied for their potential to increase the survival to freeze-drying of a mixed culture of Lactococcus lactis. Each was added to a basal médium composed of 28% non fat milk solids, 4% sucrose and 0.3% ascorbic acid. Only aspartic acid, CaO, MnCl2, NaHCO3, caramel and glycerophosphate demonstrated a concentration-related effect. In all cases, high concentrations were detrimental. Only ascorbic acid and mannitol could, when added to the basal médium, increase survival of Lactococcus lactis to freeze-drying, and maintain a high viability during storage.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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