Production of Dry Lactobacillus Rhamnosus Gg Preparations by Spray Drying and Lyophilization in Aqueous Two-phase Systems

@inproceedings{Leja2009ProductionOD,
  title={Production of Dry Lactobacillus Rhamnosus Gg Preparations by Spray Drying and Lyophilization in Aqueous Two-phase Systems},
  author={Katarzyna B Leja and Tomasz Jankowski Pozna},
  year={2009}
}
Background. Drying is the oldest method of food preservation. It works by removing water from the food, which prevents the growth of microorganisms and decay. Moreover, spray or freeze drying is also used for the preservation of probiotic cultures. The aim of this study was to compare a survival rate of probiotic bacteria Lactobacillus rhamnosus during spray and freeze drying in ATPS. These results were also compared with survival rate of cells dried under the same conditions but suspended only… CONTINUE READING
3 Citations
17 References
Similar Papers

References

Publications referenced by this paper.
Showing 1-10 of 17 references

Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG

  • E. Ananta, M. Volkert, D. Knorr
  • Int. Dairy J
  • 2005
Highly Influential
3 Excerpts

Production of dry Lactobacillus rhamnosus GG preparations by spray drying and lyophilization in aqueous two - phase systems

  • K. Leja, R. Dembczyński, W. Białas, T. Jankowski
  • Acta Sci . Pol . , Technol . Aliment .
  • 2009

Production of dry divercin preparations by spray drying and lyophilization

  • R. Dembczyński, P. Lubbe, +5 authors P. Cyplik
  • EJPAU 11,
  • 2008
2 Excerpts

Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery

  • A. K. Anal, H. Singh
  • Trends Food Sci. Technol
  • 2007
1 Excerpt

Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt

  • P. Capela, T.K.C. Hay, N. P. Shah
  • Food Res. Int
  • 2006
1 Excerpt

Similar Papers

Loading similar papers…