This work received partial financial support via project grant PRAXIS/P/BIO/12147/1998 (FCT, Portugal), coordinated by P. Teix-eira and P. Gibbs. Financial support for authors A. S. Carvalho and J. Silva was provided by PhD fellowships, PRAXIS XXI/BD/ 18152/98 and PRAXIS XXI/BD/197131/99, respectively (FCT, Portugal).
Effects of Addition of Sucrose and Salt, and of Starvation upon Thermotolerance and Survival During Storage of Freeze-dried Lactobacillus delbrueckii ssp bulgaricus
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 8, pages 2538–2541, October 2003
How to Cite
Carvalho, A.S., Silva, J., Ho, P., Teixeira, P., Malcata, F.X. and Gibbs, P. (2003), Effects of Addition of Sucrose and Salt, and of Starvation upon Thermotolerance and Survival During Storage of Freeze-dried Lactobacillus delbrueckii ssp bulgaricus. Journal of Food Science, 68: 2538–2541. doi: 10.1111/j.1365-2621.2003.tb07057.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20030163 Submitted 3/27/03, Revised 5/27/03, Accepted 7/17/03.
- starter culture;
- growth medium;
ABSTRACT: Increased survival of freeze-dried cells of Lactobacillus bulgaricus was observed when the drying medium was supplemented with sucrose; however, the magnitude of such protection was dependent on the growth medium used. Supplementing the growth medium with NaCl markedly increased survival of dried cells, and only a small effect was exerted by the composition of the drying medium or prior to starvation of cells. The D57 values of Lactobacillus bulgaricus cells grown in MRS were about half of those of cells grown in MRS supplemented with sucrose, with sucrose plus NaCl, or with NaCl.