Journal of Food Technology

Year: 2005
Volume: 3
Issue: 4
Page No. 502 - 505

Effect of Various Protecting Compounds Added to the Growth Medium upon Survival of Lactobacillus sakei to Heating, Freezing, Freeze-drying and Storage in the Dried State

Authors : Cristina Santos , Joana Silva , Paul A. Gibbs and Paula Teixeira

Abstract: The aim of the present study was to investigate if the presence of sorbitol, myoinositol, xylose, mannose and Tween 80 in the growth medium increased the survival of L. sakei during heating, freezing, freeze drying and storage of freeze dried cells. Survival during freezing was enhanced by ca. 8% when glycerol was present in the growth medium. Viability during freeze-drying and storage in the dried state was improved by the presence of xylose in the growth medium. In addition to xylose, the presence of mannose and myoinositol protected cells during storage but not during drying. Cells grown in the presence myoinositol presented the highest D value at 55?C, 1.4 folder higher than control cells. In comparison with cells grown in MRS, total amino acids concentrations were the same order of magnitude for cells grown in the presence of mannose and myoinositol but were lower for cells grown in the presence of the other compounds.

How to cite this article:

Cristina Santos , Joana Silva , Paul A. Gibbs and Paula Teixeira , 2005. Effect of Various Protecting Compounds Added to the Growth Medium upon Survival of Lactobacillus sakei to Heating, Freezing, Freeze-drying and Storage in the Dried State . Journal of Food Technology, 3: 502-505.

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