Screening of the Proper Freeze-drying Protectants for Yoghurt Starter

Abstract

Abstract: Plackett-Burman design was used to evaluate the freeze-drying protective effect of sucrose, maltose, lactose, fructose, glucose, glycerol, manmtol, sorbitol, soluble starch, gelatin, ascorbic acid, sodium glutamate, L-cysteine hydrochloride and skim milk for yoghurt starter. Results showed that sucrose, glycerol, sorbitol and skim milk were the effective freeze-drying protectants for Lactobacillus delbrueckii subsp. bulgaricus, while glycerol, sodium glutamate and skim milk were the best freeze-drying protectants for Streptococcus sativarius subsp. thermophilus.

Key words: Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus sativarius subsp. thermophilus, Plackett-Burman design, freeze-drying, protectants

HUANG Li-Jin, LU Zhao-Xin, YUAN Yong-Jun. Screening of the Proper Freeze-drying Protectants for Yoghurt Starter[J]. FOOD SCIENCE, 2005, 26(12): 103-107.

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Screening of the Proper Freeze-drying Protectants for Yoghurt Starter

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