Microbiological study of lyophilized dairy kefir

Preservation of the intrinsic inhibitory power of dairy kefir after lyophilization by testing several desiccation substrates and several regeneration media was studied. The tested cryoprotectors were ribitol, sodium glutamate and glycerol. After lyophilization, the pellets of kefir were regenerated...

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Bibliographic Details
Published in:Folia microbiologica 1995-01, Vol.40 (2), p.198-200
Main Authors: BRIALY, C, RIVALLAND, P, COIFFARD, L, DE ROECK HOLTZHAUER, Y
Format: Article
Language:English
Subjects:
acide glutamique
acido glutamico
agent de conservation
Animals
Bacteria - isolation & purification
Biological and medical sciences
biological preservation
candida
conservacion biologica
conservation biologique
culture media
Dairy Products - microbiology
escherichia
Food industries
Food Preservation
Freeze Drying
Fundamental and applied biological sciences. Psychology
glicerol
glutamic acid
glycerol
kefir
klebsiella pneumoniae
kluyveromyces lactis
liofilizacion
lyophilisation
medio de cultivo
milieu de culture
Milk and cheese industries. Ice creams
preservadores
preservatives
saccharomyces
streptococcus
torulopsis
Yeasts - isolation & purification
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Summary:Preservation of the intrinsic inhibitory power of dairy kefir after lyophilization by testing several desiccation substrates and several regeneration media was studied. The tested cryoprotectors were ribitol, sodium glutamate and glycerol. After lyophilization, the pellets of kefir were regenerated in water or milk. Glycerol was the best cryoprotector because of its high efficiency and its low cost, white sodium glutamate was unsatisfactory.
ISSN:0015-5632
1874-9356
DOI:10.1007/BF02815423