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National Chung Hsing University Institutional Repository - NCHUIR > 農業暨自然資源學院 > 食品暨應用生物科技學系 > 依資料類型分類 > 期刊論文 >  Accelerated storage testing of freeze-dried immobilized lactobacillus acidophilus-fermented banana media

Please use this identifier to cite or link to this item: http://nchuir.lib.nchu.edu.tw/handle/309270000/132946

標題: Accelerated storage testing of freeze-dried immobilized lactobacillus acidophilus-fermented banana media
作者: Tsen, J.H.;Lin, Y.P.;Huang, H.Y.;King, V.A.E.
關鍵字: lactic-acid bacteria;calcium-alginate beads;kappa-carrageenan;ethanol;fermentation;lactococcus-lactis;entrapped yeasts;cell technology;survival;bifidobacteria;probiotics
日期: 2007
Issue Date: 2012-12-14 09:29:22 (UTC+8)
關連: Journal of Food Processing and Preservation, Volume 31, Issue 6, Page(s) 688-701.
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 kappa-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 kappa-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 kappa-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.
Relation: Journal of Food Processing and Preservation
Appears in Collections:[依資料類型分類] 期刊論文
[依教師分類] 金安兒

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