TY - JOUR
T1 - Carbohydrates and dehydration inactivation of Lactobacillus plantarum: The role of moisture distribution and water activity.
AU - Linders, L.J.M.
AU - de Jong, G.I.W.
AU - Meerdink, G.
AU - van 't Riet, K.
PY - 1997
Y1 - 1997
N2 - Sucrose, maltose, lactose, trehalose, glucose, fructose and sorbitol were tested for their ability to minimize the dehydration inactivation of Lactobacillus plantarum during fluidized bed drying. Desorption isotherms were measured for starch and L. plantarum, for binary mixtures containing starch and a carbohydrate, and for ternary mixtures composed of L. plantarum, starch and a carbohydrate. The moisture distribution inside the drying particle was calculated. Sorbitol, maltose, and, to a lesser extent, sucrose protected L. plantarum during fluidized bed drying. It was shown that moisture distribution and water activity changes as a result of the addition of carbohydrates could not explain the protection
AB - Sucrose, maltose, lactose, trehalose, glucose, fructose and sorbitol were tested for their ability to minimize the dehydration inactivation of Lactobacillus plantarum during fluidized bed drying. Desorption isotherms were measured for starch and L. plantarum, for binary mixtures containing starch and a carbohydrate, and for ternary mixtures composed of L. plantarum, starch and a carbohydrate. The moisture distribution inside the drying particle was calculated. Sorbitol, maltose, and, to a lesser extent, sucrose protected L. plantarum during fluidized bed drying. It was shown that moisture distribution and water activity changes as a result of the addition of carbohydrates could not explain the protection
U2 - 10.1016/S0260-8774(96)00077-5
DO - 10.1016/S0260-8774(96)00077-5
M3 - Article
SN - 0260-8774
VL - 31
SP - 237
EP - 250
JO - Journal of Food Engineering
JF - Journal of Food Engineering
ER -