Study on the effect of pickled cabbage using freeze-drying protective agent

Advance Journal of Food Science and Technology

Volumn 5, Issue 10, 2013, Pages 1404-1406

  Long, Xing ^a   Jian Jun, Xu ^a   Li Mei, Yan ^a  

^a NORTHEAST PETROLEUM UNIVERSITY   (China)

Author keywords

Freeze drying protective agent; Lactobacillus; Pickled cabbage

Indexed keywords

BIOLOGICAL MATERIALS; DRYING; GLYCEROL; MALTOSE; POLYOLS; SODIUM; SUGAR (SUCROSE);

FREEZE DRYING; INFLUENCE DEGREE; LACTOBACILLUS; PICKLED CABBAGE; PROTECTION EFFECT; PROTECTIVE AGENTS; PROTECTIVE EFFECTS; SURVIVAL RATE;

LOW TEMPERATURE DRYING;

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA; LACTOBACILLUS;

EID: 84887540764     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: 10.19026/ajfst.5.3117     Document Type: Article

References (9)

1. Asha and D. Gayathri, 2012. Antagonistic potential of lactobacillus spp against enteropathogenic bacteria: Purification and characterization of their bacteriocins. Adv. J. Food Sci. Technol., 4(5): 265-269.
2. Chen, H., Q. Zhang, Q. Luo and G. Shu, 2013. Effect of five materials including sucrose, lactose, skim milk, yeast, vitamin B2 on survival of Lactobacillus bulgaricus during freeze-drying. Adv. Mat. Res., 700: 255-258.
3. De Giulio, B., P. Orlando, G. Barba, R. Coppola, M. De Rosa, A. Sada, P.P. De Prisco and F. Nazzaro, 2005. Use of alginate and cryo-protective sugars to improve the viability of lactic acid bacteria after freezing and freeze-drying. World J. Microb. Biot., 21(05): 739-746.
4. Feng-Di, J., J. Bao-Ping, L. Bo and H. Bei-Zhong, 2007. Microbial changes during the salting process of traditional pickled Chinese cabbage. Food Sci. Technol. Int., 13(01): 11-16.
5. Juyang, Z., P. Li, B. Kong, M. Zhang and M. Liu, 2013. Oxidation level of vacuum-packaged shredded meat treated with different concentrations of potassium sorbate, sodium diacetate and nisin. Adv. J. Food Sci. Technol., 5(01): 24-28.
6. Kandylis, P., M.E. Manousi, A. Bekatorou and A.A. Koutinas, 2010. Freeze-dried wheat supported biocatalyst for low temperature wine making. LWT-Food Sci. Technol., 43(10): 1485-1493.
7. Kuratsu, M., H. Yoshimitsu and D. Tohru, 2010. Analysis of the lactobacillus metabolic pathway. Appl. Environ. Microb., 76(21): 7299-7301.
8. Lim-Chi, M., R.A. Rahim, H.Y. Wan and A.B. Ariff, 2009. FormulatIon of protectIve agents for Improvement of LactobacIllus salIvarIus I 24 survIval rate subjected to freeze dryIng for productIon of lIve cells In powderIzed form. Food Bioprocess Tech., 2(4): 431-436.
9. Santivarangkna, C., K. Ulrich and F. Petra, 2007. Alternative drying processes for the industrial preservation of lactic acid starter cultures. Biotechnol. Progr., 23(2): 302-315.