Liyofilizasyon Süresinin Yoğurt Bakterilerinin Canlılığı Üzerine Etkisi

Effect of Lyophilisation Process on the Survival of Yoghurt Bacteria (Turkish with English Abstract)

Dergi: Gıda
Sayı: 1986 · Cilt: 11 - Sayı: 2
Sayfa: —
DOI: —

Özet

Abstract

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.

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