Water activity-temperature state diagrams of freeze-dried lactobacillus acidophilus (La-5): Influence of physical state on bacterial survival during storage

Biotechnology Progress

Volumn 25, Issue 1, 2009, Pages 265-270

  Kurtmann, Lone ^a   Carlsen, Charlotte U ^a   Skibsted, Leif H ^a   Risbo, Jens ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Freeze dried lactic acid bacteria; Glass transition temperature; Lactose; Physical state; Sucrose; Survival; Water activity

Indexed keywords

FREEZE-DRIED LACTIC ACID BACTERIA; GLASS TRANSITION TEMPERATURE; LACTOSE; PHYSICAL STATE; SUCROSE; SURVIVAL; WATER ACTIVITY;

BACTERIOLOGY; BODY FLUIDS; CURING; DIFFERENTIAL SCANNING CALORIMETRY; GLASS; LACTIC ACID; ORGANIC ACIDS; SUGAR (SUCROSE); SUPERCONDUCTING TRANSITION TEMPERATURE;

GLASS TRANSITION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS ACIDOPHILUS;

LACTOSE; SUCROSE; WATER;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FOOD CONTROL; FREEZE DRYING; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS ACIDOPHILUS; METHODOLOGY; TEMPERATURE;

CALORIMETRY, DIFFERENTIAL SCANNING; FOOD MICROBIOLOGY; FREEZE DRYING; LACTOBACILLUS ACIDOPHILUS; LACTOSE; SUCROSE; TEMPERATURE; WATER;

EID: 64549125677     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1002/btpr.96     Document Type: Article

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