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Braz J Microbiol. 2011 Oct-Dec; 42(4): 1500–1505.
Published online 2011 December 1. doi:  10.1590/S1517-838220110004000037
PMCID: PMC3768728

Effect of freeze drying process on some properties of Streptococcus thermophilus isolated from dairy products

Abstract

The present investigation represents the effect of freeze drying on some properties as acid and bile tolerance of Streptococcus thermophilus MTCC 1938 culture isolated from dairy products. The cell paste obtained from milk based medium was freeze dried with a pressure of 50–100 mtorr for 24h at -40°C. Acid and bile tolerance test exhibited 3.8–4.9 and 3.2–3.8 log counts reduction after freeze drying respectively.

Keywords: Acid and Bile tolerance, Cryoprotective agent, Streptococcus thermophilus

Articles from Brazilian Journal of Microbiology are provided here courtesy of Elsevier