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Survival of lactic acid bacteria during microwave vacuum-drying of plain yoghurt



Survival of lactic acid bacteria during microwave vacuum-drying of plain yoghurt



Lebensmittel-Wissenschaft & Technologie 30(6): 573-577



The combined effect of water activity and temperature on the survival of lactic acid bacteria was determined and model regression equations for the survival were developed. The survival of lactic acid bacteria in yoghurt during microwave vacuum-drying was predicted using the developed equations and was compared with experimental values. Decimal reduction times (D values) of both Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in a mixture (cocci: rod = 1:1) had linear (negative) relationships with water activity and temperature in the lower temperature range of 35 to 45 degree C; in the higher temperature range of 50 to 60 degree C, however, the relationships were not linear but exponentiaL The predicted survival of lactic acid bacteria in yoghurt during microwave vacuum-drying agreed well with the experimental survival.

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Accession: 002973144

Download citation: RISBibTeXText

DOI: 10.1006/fstl.1996.0230


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