Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus

The aim of this work was to assess the role of mono- and oligosaccharides present in fructo-oligosaccharides (FOS) mixtures as protective agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus CIDCA 333. Different FOS mixtures were enzymatically obtained from sucrose...

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Detalles Bibliográficos
Autores principales: Romano, N., Schebor, C., Mobili, P., Gómez-Zavaglia, A.
Formato: JOUR
Materias:
Freeze-drying
Fructo-oligosaccharides mixtures
Lactobacilli
Protective effect
Storage
Vitreous transition temperature
Bacteria
Drying
Energy storage
Food storage
Glass transition
Glucose
Growth kinetics
Low temperature drying
Microorganisms
Mixtures
Oligosaccharides
Purification
Sugar (sucrose)
Temperature
Bacterial cultures
Freeze drying
Fructo-oligosaccharides
Lactobacillus delbrueckii
Protective effects
Rational analysis
Stabilizing agents
Food additives
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09639969_v90_n_p251_Romano
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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