Effect of growth parameters on the residual activity of Lactobacillus plantarum after drying

被引:31
作者
Linders, LJM
Meerdink, G
VantRiet, K
机构
[1] Food and Bioprocess Engineering, Department of Food Science, Wageningen Agricultural University, Wageningen
[2] Food and Bioprocess Engineering, Department of Food Science, Wageningen Agricultural University, 6700 EV Wageningen
关键词
D O I
10.1046/j.1365-2672.1997.00183.x
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
In Order to select optimal conditions for the production of dry and active starter cultures it is important to determine the influence of growth conditions on the residual activity of dried bacteria. The influence of medium composition, pH during growth, continuous vs batch reactor and growth phase was studied on the residual activity of Lactobacillus plantarum after drying, The effect of high sodium chloride concentrations during growth on the residual activity of Lact. plantarum after drying was measured, The samples were dried by convection and in a fluidized bed, Bacteria with the highest residual activity after drying were produced in batch or chemostat with pH-controlled growth using enriched or diluted MRS medium. The presence of 1 or 1.25 mol l(-1) NaCl during growth resulted in a decreased residual activity after drying, Variations in growth conditions (application of stress) generally did not result in higher residual activities after drying.
引用
收藏
页码:683 / 688
页数:6
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