Relevant factors for the preparation of freeze-dried lactic acid

Detalhes bibliográficos
Autor(a) principal: Carvalho, Ana S.
Data de Publicação: 2004
Outros Autores: Silva, Joana, Ho, Peter, Teixeira, Paula, Malcata, F. Xavier, Gibbs, Paul
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/3523
Resumo: The industrial exploitation of lactic acid bacteria (LAB) as starter and/or probiotic cultures depends strongly on the preservation technologies employed, which are required to guarantee long-term delivery of stable cultures in terms of viability and activity. Freeze-dried preparations exhibit advantages relative to preparations made with other techniques in terms of long-term preservation, coupled with convenience in handling, storage, marketing and application. Degrees of survival of LAB cultures as high as possible, during drying and subsequent storage, are thus of nuclear importance, both technologically and economically. This review covers several factors, deemed relevant for preservation of freeze-dried LAB. The state of the art of the knowledge focussed on the improvement of LAB survival during freeze-drying and subsequent storage is presented, including specific discussion of the effects of (i) intrinsic factors, (ii) growth factors, (iii) sub-lethal treatments, (iv) drying media and (v) storage and rehydration.
id RCAP_d711b9324aed0eaf817651a6e016082c
oai_identifier_str oai:repositorio.ucp.pt:10400.14/3523
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Relevant factors for the preparation of freeze-dried lactic acidStarter culturePreservationDairy foodsFermented foodsMicroorganismsThe industrial exploitation of lactic acid bacteria (LAB) as starter and/or probiotic cultures depends strongly on the preservation technologies employed, which are required to guarantee long-term delivery of stable cultures in terms of viability and activity. Freeze-dried preparations exhibit advantages relative to preparations made with other techniques in terms of long-term preservation, coupled with convenience in handling, storage, marketing and application. Degrees of survival of LAB cultures as high as possible, during drying and subsequent storage, are thus of nuclear importance, both technologically and economically. This review covers several factors, deemed relevant for preservation of freeze-dried LAB. The state of the art of the knowledge focussed on the improvement of LAB survival during freeze-drying and subsequent storage is presented, including specific discussion of the effects of (i) intrinsic factors, (ii) growth factors, (iii) sub-lethal treatments, (iv) drying media and (v) storage and rehydration.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaCarvalho, Ana S.Silva, JoanaHo, PeterTeixeira, PaulaMalcata, F. XavierGibbs, Paul2010-11-19T15:32:59Z20042004-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/3523engCARVALHO, Ana S...[et al.] - International Dairy Journal. ISSN 0958-6946. Vol. 14, n.º 10 (2004), p. 835-847info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:09:35Zoai:repositorio.ucp.pt:10400.14/3523Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:05:09.078787Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Relevant factors for the preparation of freeze-dried lactic acid
title Relevant factors for the preparation of freeze-dried lactic acid
spellingShingle Relevant factors for the preparation of freeze-dried lactic acid
Carvalho, Ana S.
Starter culture
Preservation
Dairy foods
Fermented foods
Microorganisms
title_short Relevant factors for the preparation of freeze-dried lactic acid
title_full Relevant factors for the preparation of freeze-dried lactic acid
title_fullStr Relevant factors for the preparation of freeze-dried lactic acid
title_full_unstemmed Relevant factors for the preparation of freeze-dried lactic acid
title_sort Relevant factors for the preparation of freeze-dried lactic acid
author Carvalho, Ana S.
author_facet Carvalho, Ana S.
Silva, Joana
Ho, Peter
Teixeira, Paula
Malcata, F. Xavier
Gibbs, Paul
author_role author
author2 Silva, Joana
Ho, Peter
Teixeira, Paula
Malcata, F. Xavier
Gibbs, Paul
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Carvalho, Ana S.
Silva, Joana
Ho, Peter
Teixeira, Paula
Malcata, F. Xavier
Gibbs, Paul
dc.subject.por.fl_str_mv Starter culture
Preservation
Dairy foods
Fermented foods
Microorganisms
topic Starter culture
Preservation
Dairy foods
Fermented foods
Microorganisms
description The industrial exploitation of lactic acid bacteria (LAB) as starter and/or probiotic cultures depends strongly on the preservation technologies employed, which are required to guarantee long-term delivery of stable cultures in terms of viability and activity. Freeze-dried preparations exhibit advantages relative to preparations made with other techniques in terms of long-term preservation, coupled with convenience in handling, storage, marketing and application. Degrees of survival of LAB cultures as high as possible, during drying and subsequent storage, are thus of nuclear importance, both technologically and economically. This review covers several factors, deemed relevant for preservation of freeze-dried LAB. The state of the art of the knowledge focussed on the improvement of LAB survival during freeze-drying and subsequent storage is presented, including specific discussion of the effects of (i) intrinsic factors, (ii) growth factors, (iii) sub-lethal treatments, (iv) drying media and (v) storage and rehydration.
publishDate 2004
dc.date.none.fl_str_mv 2004
2004-01-01T00:00:00Z
2010-11-19T15:32:59Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/3523
url http://hdl.handle.net/10400.14/3523
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv CARVALHO, Ana S...[et al.] - International Dairy Journal. ISSN 0958-6946. Vol. 14, n.º 10 (2004), p. 835-847
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799131714101968896