Accelerated storage testing of freeze-dried immobilized Lactobacillus acidophilus fermented banana media

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题名:	Accelerated storage testing of freeze-dried immobilized Lactobacillus acidophilus fermented banana media
作者:	Tsen, Jen-Horng;Lin, Yeu-Pyng;林宇平;Huang, Hui-Ying;King, V. An-Erl;林宇平;(東方技術學院食品科技系)
贡献者:	東方技術學院食品科技系
关键词:	Bacteria;Lactobacillaceae;Fruit;Food preservation;Banana;Fermented product;Lactobacillus acidophilus;Freeze drying;Warehousing
日期:	2007-12-06
上传时间:	2010-04-27 14:42:09 (UTC+8)
摘要:	Freeze-drying was applied as a drying method for the production of dehydrated immobilized Lactobacillus acidophilus-fermented banana medium containing high levels of probiotics and appropriate prebiotic (mainly fructooligosaccharides) contents in an attempt to develop dried synbiotic products. Ca-alginate and κ-carrageenan were used for the immobilization of L. acidophilus, and the immobilized bacteria were employed directly in the banana media fermentation. The fermented products were then freeze-dried. Results indicated that cell immobilization could provide effective protection to L. acidophilus, and reduce the damage caused by freezing and freeze-drying. Meanwhile, accelerated storage testing using temperatures of 50, 60 and 70C was applied to the dehydrated products. Gel-entrapped L. acidophilus appeared to have lower decimal reduction, and Ca-alginate immobilized cells had a better survival than κ-carrageenan. Results of accelerated storage test showed that immobilization could effectively increase the thermal resistance of entrapped microorganisms, and Ca-alginate showed a better effect than κ-carrageenan, and the beneficial effects increased with the decrease of the storage temperature. The freeze-dried products exhibited little hygroscopicity because of the consumption of monosaccharides during fermentation. Results revealed that freeze-drying could be used as a proper method for the development of dried product of immobilized L. acidophilus-fermented banana media, and accelerated storage test could be used to evaluate the storage stability of the dried products.
關聯:	Journal of Food Processing and Preservation, v.31 no.6, pp.688-701
显示于类别:	[餐飲管理系] 期刊論文

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