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dc.contributor.author
Tymczyszyn, Emma Elizabeth
dc.contributor.author
Sosa, Natalia
dc.contributor.author
Gerbino, Oscar Esteban
dc.contributor.author
Gomez Zavaglia, Andrea
dc.contributor.author
Schebor, Carolina Claudia
dc.date.available
2020-04-23T14:06:06Z
dc.date.issued
2012-04
dc.identifier.citation
Tymczyszyn, Emma Elizabeth; Sosa, Natalia; Gerbino, Oscar Esteban; Gomez Zavaglia, Andrea; Schebor, Carolina Claudia; Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix; Elsevier Science; International Journal of Food Microbiology; 155; 3; 4-2012; 217-221
dc.identifier.issn
0168-1605
dc.identifier.uri
http://hdl.handle.net/11336/103421
dc.description.abstract
The ability of galacto-oligosaccharides (GOS) to protect Lactobacillus delbrueckii subsp. bulgaricus upon freeze drying was analyzed on the basis of their capacity to form glassy structures. Glass transition temperatures (Tg) of a GOS matrix at various relative humidities (RH) were determined by DSC. Survival of L. bulgaricus in a glassy GOS matrix was investigated after freezing, freeze drying, equilibration at different RHs and storage at different temperatures. At 32 °C, a drastic viability loss was observed. At 20 °C, the survival was affected by the water content, having the samples stored at lower RHs, the highest survival percentages. At 4 °C, no decay in the cells count was observed after 45 days of storage. The correlation between molecular mobility [as measured by Proton nuclear magnetic resonance (1H NMR)] and loss of viability explained the efficiency of GOS as cryoprotectants. The preservation of microorganisms was improved at low molecular mobility and this condition was obtained at low water contents and low storage temperatures. These results are important in the developing of new functional foods containing pre and probiotics.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
GALACTO-OLIGOSACCHARIDES
dc.subject
FREEZE DRYING
dc.subject
WATER ACTIVITY
dc.subject
LACTOBACILLUS
dc.subject.classification
Biología Celular, Microbiología
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Ciencias Biológicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-04-22T15:32:54Z
dc.journal.volume
155
dc.journal.number
3
dc.journal.pagination
217-221
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.journal.title
International Journal of Food Microbiology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ijfoodmicro.2012.02.008
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0168160512001018


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