Viability of yeast saccharomyces cerevisiae dried in the presence of lactose
1
Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences
ul. J. Chełmońskiego 37-41, 51-630 Wrocław
e-mail: paslawska@imr.ar.wroc.pl
Acta Agroph. 2007, 9(1), 171-181
KEYWORDS
ABSTRACT
The influence of lactose addition on viability of yeast Saccharomyces cerevisiae dried using freeze-drying and microwave-vacuum drying methods was investigated. Lactose was co-immobilized with yeast suspension in Ca-alginate matrix in the form of beads and than dried. It was found that addition of sugar can improve viability of cells during freeze-drying but not during microwave-vacuum drying.
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Polish
Żywotność drożdży saccharomyces cerevisiae odwadnianych w obecności laktozy
suszenie sublimacyjne, suszenie mikrofalowo-próżniowe, laktoza, drożdże
Badano wpływ laktozy na żywotność drożdży Saccharomyces cerevisiae suszonych sublimacyjnie i mikrofalowo-próżniowo. Laktozę dodawano do zawiesiny drożdży, mieszaninę unieruchamiano w matrycy alginianu wapnia w postaci kulek, a następnie poddawano suszeniu. Stwierdzono, że dodatek cukru poprawia żywotności komórek suszonych w stanie zamrożenia, natomiast w przypadku suszenia mikrofalowo-próżniowego powoduje pogorszenie przeżywalności populacji.
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| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
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