| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541124 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠The relationships between water activity, glass transition temperature, and acidification activity of bacteria were investigated. ⺠The stability of freeze-dried lactic acid bacteria appears related to the monolayer water coverage estimated from the sorption sorption. ⺠The degradation of acidification activity of bacteria increases at very low moisture contents. ⺠A promising tool for optimising freeze-drying process and predicting bacteria stability was proposed.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Stéphanie Passot, Stéphanie Cenard, Inès Douania, Ioan Cristian Tréléa, Fernanda Fonseca,