乳酸菌
冷冻干燥
德氏乳杆菌亚种。保加利亚
乳杆菌科
微生物学
食品科学
细菌
化学
生物
色谱法
发酵
遗传学
作者
Helena P. Castro,Paula Teixeira,R. Kirby
标识
DOI:10.1111/j.1365-2672.1997.tb03301.x
摘要
The mechanism of inactivation of Lactobacillus bulgaricus due to freeze drying was investigated. Cells were freeze-dried in skim milk powder, maltodextrin, glycerol, trehalose and water. Results are presented confirming previous authors’observations regarding membrane damage during freeze drying. In an attempt to define more clearly the nature of this damage, further experiments were carried out. Results show that following freeze drying changes occur in the unsaturated: saturated fatty acid ratio, a decrease in the activity of the membrane-bound enzyme ATPase and a loss of ΔpH.
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