Critical water activity and amorphous state for optimal preservation of lyophilised lactic acid bacteria

Food Chemistry

Volumn 132, Issue 4, 2012, Pages 1699-1705

  Passot, Stéphanie ^a   Cenard, Stéphanie ^a   Douania, Inès ^a   Tréléa, Ioan Cristian ^a   Fonseca, Fernanda ^a  

^a Université Paris Saclay   (France)

Author keywords

Freeze drying; Glass transition; Lactic acid bacteria; Lyophilisation; Residual moisture; Storage stability; Water activity

Indexed keywords

FREEZE-DRYING; LACTIC ACID BACTERIA; LYOPHILISATION; RESIDUAL MOISTURE; STORAGE STABILITY; WATER ACTIVITY;

BACILLI; DEGRADATION; GLASS TRANSITION; LOW TEMPERATURE DRYING; OPTIMIZATION; SUGAR (SUCROSE);

LACTIC ACID;

SUCROSE;

ACIDIFICATION; BIOLOGICAL ACTIVITY; CONFERENCE PAPER; FREEZE DRYING; GLASS TRANSITION TEMPERATURE; HUMIDITY; ISOTHERM; LACTIC ACID BACTERIUM; LACTOBACILLUS; NONHUMAN; STORAGE TEMPERATURE; WATER AVAILABILITY; WATER CONTENT; WATER FLOW; WATER LOSS;

LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS;

EID: 84857048310     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.06.012     Document Type: Conference Paper

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