Reference : Survival Rate Analysis of Freeze-Dried Lactic Acid Bacteria Using the Arrhenius and Z-Va...
Scientific journals : Article
Life sciences : Microbiology
http://hdl.handle.net/2268/18765
Survival Rate Analysis of Freeze-Dried Lactic Acid Bacteria Using the Arrhenius and Z-Value Models
English
Yao, Amenan Anastasie [Université de Liège - ULg > > > Doct. sc. (bioch., bioch. mol.&cell., bioinf.&mod.-Bologne) >]
Bera, François mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Franz, C. [> > > >]
Holzapfel, W. [> > > >]
Thonart, Philippe mailto [Université de Liège - ULg > Département des sciences de la vie > Biochimie et microbiologie industrielles >]
Feb-2008
Journal of Food Protection
71
2
431-4
Yes (verified by ORBi)
International
0362-028X
[en] The survival rate of five freeze-dried bacteria species, Lactobacillus plantarum, Lactobacillus pentosus, Weisella paramesenteroides, Leuconostoc mesenteroides, and Lactobacillus fermentum, was described in terms of reaction rate constants (D or k) and temperature sensitivity of rate constants (z or Ea). The freeze-dried strains were stored under vacuum at 55, 37, and 4 degrees C for 168 h, 17 days, and 2 months, respectively. D-values decreased and k increased with an increase of the storage temperature. Neither the z-value nor the inactivation energy (Ea) of the reaction was significantly different (P > 0.05) for all the strains, suggesting that thermal inactivation of the freeze-dried lactic acid bacteria may occur by the same mechanism. Therefore, it was possible to compare rate constants of survival for the freeze-dried strains studied.
http://hdl.handle.net/2268/18765

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