Some new biotechnological aspects during cryoconservation of probiotics
2006
Nacheva, I. | Georgieva, L. | Takeva, Ts.
The relation of cause and effect between survivability of lactic acid bacteria during the lyophilization of yoghurt was determined in our investigation under the folowing conditions: temperature regimes, refrigeration rate, structural characteristics of crypreservational environment etc. The determined high cryopreservational activity of hydrocolloids was dependent on the size, chemical and structural characteristics of their molecules. Lower cryopreserventional effect was observed by the control samples containing cryoprotector - saccharose. Positive effect on survivability and lifesustainability of lactic acid microflora in pro- and prebiotic foods was obtained on the basis of the applied natural hydrocolloids in optimal concentrations and appropriate technological regimes of refrigeration and freeze-drying.
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