Document Detail

Effect of freeze drying and protectants on viability of the biocontrol yeast Candida sake.
MedLine Citation:
PMID:  11393686     Owner:  NLM     Status:  MEDLINE    
The effects of freezing method, freeze drying process, and the use of protective agents on the viability of the biocontrol yeast Candida sake were studied. Freezing at -20 degrees C was the best method to preserve the viability of C. sake cells after freeze drying using 10% skim milk as a protectant (28.9% survival). Liquid nitrogen freezing caused the highest level of damage to the cells with viability < 10%. Different concentrations of exogenous substances including sugars, polyols, polymers and nitrogen compounds were tested either alone or in combination with skim milk. There was little or no effect when additives were used at 1% concentration. Galactose, raffinose and sodium glutamate at 10% were the best protective agents tested alone but the viability of freeze-dried C. sake cells was always < 20%. Survival of yeast cells was increased from 0.2% to 30-40% by using appropriate protective media containing combinations of skim milk and other protectants such as 5% or 10% lactose or glucose, and 10% fructose or sucrose.
M Abadias; A Benabarre; N Teixidó; J Usall; I Viñas
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  International journal of food microbiology     Volume:  65     ISSN:  0168-1605     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2001 May 
Date Detail:
Created Date:  2001-06-06     Completed Date:  2001-06-21     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  173-82     Citation Subset:  IM    
Postharvest Unit, CeRTA Centre UdL-IRTA, Lleida, Catalonia, Spain.
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MeSH Terms
Candida / drug effects*,  growth & development*
Cryoprotective Agents / pharmacology*
Disaccharides / pharmacology
Food Handling*
Food Microbiology
Freeze Drying*
Reg. No./Substance:
0/Cryoprotective Agents; 0/Disaccharides

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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