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vol. 9, nr. 1 (2007)
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Viability of yeast saccharomyces cerevisiae dried in the presence of lactose
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Marta Pasławska
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Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences
ul. J. Chełmońskiego 37-41, 51-630 Wrocław
e-mail: paslawska@imr.ar.wroc.pl |
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vol. 9 (2007), nr. 1,
pp. 171-181
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abstract:
The influence of lactose addition on viability of yeast Saccharomyces cerevisiae dried using freeze-drying and microwave-vacuum drying methods was investigated. Lactose was co-immobilized with yeast suspension in Ca-alginate matrix in the form of beads and than dried. It was found that addition of sugar can improve viability of cells during freeze-drying but not during microwave-vacuum drying.
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keywords:
freeze-drying, microwave-vacuum drying, lactose, yeasts
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original in:
English
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