文章基本信息

标题：Effect of Lyophilisation Process on the Survival of Yoghurt Bacteria
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作者：Kadir Halkman ; Ergun Akyol ; Adnan Çavuş 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1986
卷号：11
期号：2
出版社：Association of Food Technology, Turkey
摘要：Yoghurt bacteria have been freeze dried by using different time such as 12, 18, 24, 30 and 36 hours process. The survival of bacteria before and just after lyophilisation 3 and 6 months storage periods at –18 ^oC were detected by the means of c.f.u./ml. The results showed that high survival rates can be obtained by 12 or 18 hours process time.