Food Biotechnology Group, Department of Chemistry, University of Patras, 26500 Patras, Greece.
Appl Biochem Biotechnol. 2010 Nov;162(5):1270-85. doi: 10.1007/s12010-009-8904-5. Epub 2010 Feb 3.
Lactobacillus bulgaricus grown on whey was dried by a simple thermal drying method at the range 35-55 degrees C and its efficiency for lactic acid fermentation of whey was evaluated. Drying of cells in whey suspension in the examined temperature range did not affect significantly their viability (82-87% survival), indicating a protective effect of whey as both growth and drying medium. The kinetics of fermentation of whey and mixtures of whey/molasses using the dried culture were comparable to those of non-dried cells, and only low pH had a detrimental effect on the fermentation ability of the dried cells. Furthermore, dried L. bulgaricus, free or immobilized on casein coagulates, was used as starter for the production of unsalted hard-type cheese. The effects of the amount of starter culture and the immobilization technique, the evolution of microbial counts, and the sensory properties of the produced cheeses were evaluated during ripening at various temperatures.
将乳清培养的保加利亚乳杆菌通过 35-55°C 的简单热干燥法进行干燥，并评估其对乳清乳酸发酵的效率。在考察的温度范围内，乳清悬浮液中的细胞干燥不会显著影响其存活率（82-87%），表明乳清作为生长和干燥介质具有保护作用。使用干燥培养物发酵乳清和乳清/糖蜜的动力学与非干燥细胞的动力学相当，只有低 pH 值对干燥细胞的发酵能力有不利影响。此外，将游离或固定在酪蛋白凝块上的干燥保加利亚乳杆菌用作未加盐的硬奶酪生产的起始培养物。在不同温度下的成熟过程中，评估了起始培养物的量和固定技术、微生物计数的演变以及所产奶酪的感官特性的影响。
