Relevant factors for the preparation of freeze-dried lactic acid

• Author(s): Carvalho, Ana S. ; Silva, Joana ; Ho, Peter ; Teixeira, Paula ; Malcata, F. Xavier ; Gibbs, Paul
• Date: 2004
• Persistent ID: http://hdl.handle.net/10400.14/3523
• Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Subject(s): Starter culture; Preservation; Dairy foods; Fermented foods; Microorganisms
• Document Type: Article
• Language: English

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.