Survival of Lactobacillus sakei during heating, drying and storage in the dried...

• Autor(es): Ferreira, Vânia ; Soares, Vânia ; Santos, Cristina ; Silva, Joana ; Gibbs, Paul A. ; Teixeira, Paula
• Data: 2005
• Identificador Persistente: http://hdl.handle.net/10400.14/6761
• Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Assunto(s): Drying; Lactobacillus sakei; Solutes accumulation; Viability
• Tipo de Documento: Artigo
• Idioma: Inglês

Descrição

Spray-dried cells of Lactobacillus sakei CTC 494 survived ca. 60% longer in the spray dried state when cells were grown in the presence of 20 g sucrose l)1 or 12.5 g monosodium glutamate l)1. No significant differences were observed in viability during storage in the freeze dried state with the addition of these compounds to the growth medium, nor in survival during a heat treatment (55ºC). Both sucrose and glutamate in the growth medium suppressed intracellular accumulation of total amino acids and changed the overall pattern of the individual amino acids. Glutamate in the growth medium enhanced intracellular glutamate by ca. 38%