Literature DB >> 17305363

Alternative drying processes for the industrial preservation of lactic acid starter cultures.

Chalat Santivarangkna1, Ulrich Kulozik, Petra Foerst.   

Abstract

The preservation of lactic acid starter cultures by alternative drying processes has attracted increasing attention due to the high costs and energy consumption of freezing and freeze drying. This review thus aims to provide a survey regarding the state of knowledge of starter culture production at high levels of viability. The results from numerous studies on various drying processes and lactic acid bacteria are summarized. The alternative drying processes considered, such as spray drying, fluidized bed drying, and vacuum drying, are mainly of industrial interest. The features, advantages, and disadvantages of these drying processes are described. In conclusion, the important factors that need to be considered, standardized, or optimized to achieve high levels of viability include intrinsic tolerance of cultures, growth media and conditions, stress induction, cell harvesting conditions, protective agents, rehydration conditions, enumeration of cells, and storage conditions.

Entities:  

Mesh:

Substances:

Year:  2007        PMID: 17305363     DOI: 10.1021/bp060268f

Source DB:  PubMed          Journal:  Biotechnol Prog        ISSN: 1520-6033


  20 in total

1.  Diversity in robustness of Lactococcus lactis strains during heat stress, oxidative stress, and spray drying stress.

Authors:  Annereinou R Dijkstra; Meily C Setyawati; Jumamurat R Bayjanov; Wynand Alkema; Sacha A F T van Hijum; Peter A Bron; Jeroen Hugenholtz
Journal:  Appl Environ Microbiol       Date:  2013-11-08       Impact factor: 4.792

2.  Functional characterization and microencapsulation of probiotic bacteria from koozh.

Authors:  Shankar Ilango; Ruby Pandey; Usha Antony
Journal:  J Food Sci Technol       Date:  2016-01-15       Impact factor: 2.701

3.  Performance evaluation of bulk freeze dried starter cultures of dahi and yoghurt along with probiotic strains in standardized milk of cow and buffalo.

Authors:  S V N Vijayendra; R C Gupta
Journal:  J Food Sci Technol       Date:  2013-02-07       Impact factor: 2.701

Review 4.  Desiccation-induced cell damage in bacteria and the relevance for inoculant production.

Authors:  Vincent Robert Guy Greffe; Jan Michiels
Journal:  Appl Microbiol Biotechnol       Date:  2020-03-13       Impact factor: 4.813

5.  Modification of the technical properties of Lactobacillus johnsonii NCC 533 by supplementing the growth medium with unsaturated fatty acids.

Authors:  J A Muller; R P Ross; W F H Sybesma; G F Fitzgerald; C Stanton
Journal:  Appl Environ Microbiol       Date:  2011-08-05       Impact factor: 4.792

Review 6.  Ligilactobacillus salivarius functionalities, applications, and manufacturing challenges.

Authors:  M Guerrero Sanchez; S Passot; S Campoy; M Olivares; F Fonseca
Journal:  Appl Microbiol Biotechnol       Date:  2021-12-10       Impact factor: 4.813

Review 7.  Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review.

Authors:  Sourav Misra; Pooja Pandey; Chandrakant Genu Dalbhagat; Hari Niwas Mishra
Journal:  Food Bioproc Tech       Date:  2022-01-30       Impact factor: 5.581

8.  Improvement of raw sausage fermentation by stress-conditioning of the starter organism Lactobacillus sakei.

Authors:  Eric Hüfner; Christian Hertel
Journal:  Curr Microbiol       Date:  2008-09-27       Impact factor: 2.188

9.  Adaptation of Lactobacillus acidophilus to Thermal Stress Yields a Thermotolerant Variant Which Also Exhibits Improved Survival at pH 2.

Authors:  Sonia Kulkarni; Saiful F Haq; Shalaka Samant; Sunilkumar Sukumaran
Journal:  Probiotics Antimicrob Proteins       Date:  2018-12       Impact factor: 4.609

Review 10.  Enhancing the stress responses of probiotics for a lifestyle from gut to product and back again.

Authors:  Susan Mills; Catherine Stanton; Gerald F Fitzgerald; R Paul Ross
Journal:  Microb Cell Fact       Date:  2011-08-30       Impact factor: 5.328

View more

北京卡尤迪生物科技股份有限公司 © 2022-2023.