کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2435592 | 1107083 | 2008 | 8 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Production of freeze-dried kefir culture using whey Production of freeze-dried kefir culture using whey](/preview/png/2435592.png)
A freeze-dried kefir culture produced using whey as raw material was studied in three steps. The first step examined the effect of air flow rate and agitation in a bioreactor for the production of biomass. The highest daily biomass productivity of 14.1 g dry weight L−1 was obtained when 8.3 vvm air flow rate was used, where vvm is volume of air per unit volume of medium min−1 and is defined as the ratio of air volume fed to the volume of ungassed broth in the fermenter min−1. In the second step, production of freeze-dried cultures was studied testing various cryoprotective agents and cooling rates. Fermented whey proved to be a suitable cryoprotective medium, providing 86% survival of the kefir culture and showing satisfactory metabolic activity of freeze-dried cultures. The third step involved evaluation of the freeze-dried product in carbohydrate fermentations, showing a high operational stability during repeated batch fermentations. The use of freeze-dried kefir culture in food production as a value-added starter culture thus appears possible.
Journal: International Dairy Journal - Volume 18, Issue 3, March 2008, Pages 247–254