FREEZE-DRYING OF MICROORGANISMS - INFLUENCE OF COOLING RATE ON SURVIVAL

被引：12
作者：
GEHRKE, HH
PRALLE, K
DECKWER, WD
机构：
[1] GBF - Gesellschaft fur Biotechnologische Forschung mbH, Mascheroder Weg 1
来源：
FOOD BIOTECHNOLOGY | 1992年 / 6卷 / 01期
关键词：
D O I：
10.1080/08905439209549820
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The influence of the cooling rate on the survival of microorganisms (Lactobacillus plantarum, Escherichia coli, Candida boidinii) during freeze drying was studied. It was found that the optimal cooling rate depends mainly on cell properties (size, membrane structure). Additionally, the influence of the physiological state of the microorganisms and the application of protection media (glycerol, skim milk powder) was investigated.
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页码：35 / 49
页数：15
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