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Titolo:
SURVIVAL OF BREVIBACTERIUM-LINENS (ATCC-9174) AFTER SPRAY-DRYING, FREEZE-DRYING, OR FREEZING
Autore:
TO BCS; ETZEL MR;
Indirizzi:
UNIV WISCONSIN,DEPT FOOD SCI,1605 LINDEN DR MADISON WI 53706
Titolo Testata:
Journal of food science
fascicolo: 1, volume: 62, anno: 1997,
pagine: 167 -
SICI:
0022-1147(1997)62:1<167:SOB(AS>2.0.ZU;2-N
Fonte:
ISI
Lingua:
ENG
Soggetto:
SSP LACTIS C2; CHEDDAR CHEESE;
Keywords:
BREVIBACTERIUM LINENS; SPRAY DRYING; FREEZE DRYING; FREEZING; THERMAL INACTIVATION;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
20
Recensione:
Indirizzi per estratti:
Citazione:
B.C.S. To e M.R. Etzel, "SURVIVAL OF BREVIBACTERIUM-LINENS (ATCC-9174) AFTER SPRAY-DRYING, FREEZE-DRYING, OR FREEZING", Journal of food science, 62(1), 1997, pp. 167

Abstract

The objectives of this work were to: (1) contrast spray drying, freeze drying and freezing for large-scale preservation of B. linens, (2) determine the thermal resistance curves, and (3) measure the storage stability. When B. linens was freeze-dried and frozen in feed suspensions containing 3% (w/v) cell paste and 25% (w/w) total solids, survival was 100%. During spray drying, lethal thermal injury was the main cause of loss of viability. Accordingly, by extrapolation, 100% viability would be possible at an outlet-air temperature of 57 degrees C. Spray-dried and freeze-dried cells were stable during storage at 4 degrees Cin the absence of oxygen and moisture.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 10/07/20 alle ore 15:37:12