Technische Universität München, Chair for Food Process Engineering and Dairy Technology, Weihenstephaner Berg 1, 85354 Freising, Germany.
J Biotechnol. 2012 Jun 30;159(4):351-7. doi: 10.1016/j.jbiotec.2011.06.010. Epub 2011 Jun 23.
The influence of low temperature vacuum drying process parameters on the survival, metabolic activity and residual water content of three different bacterial strains (Lactobacillus paracasei ssp. paracasei, Lactobacillus delbrueckii ssp. bulgaricus and Bifidobacterium lactis) was investigated. Shelf temperature and chamber pressure were varied and optimized by response surface methodology with regard to survival and residual water content. It is shown that the survival rate after low temperature vacuum drying is comparable to that of freeze drying. Based on the optimization experiments the combined influence of fermentation pH and drying process parameters was studied for the most detrimental and the best process condition, respectively. The results show that interactions between process and fermentation conditions have to be taken in account and that these influences are highly strain specific.
研究了低温真空干燥工艺参数对三种不同细菌菌株（副干酪乳杆菌亚种副干酪乳杆菌、德氏乳杆菌保加利亚亚种和双歧杆菌 lactis）的存活、代谢活性和残余含水量的影响。通过响应面法，对搁板温度和腔室压力进行了变化和优化，以考虑生存和残余含水量。结果表明，低温真空干燥后的存活率与冷冻干燥相当。基于优化实验，研究了发酵 pH 值和干燥工艺参数的综合影响，分别为最不利和最佳工艺条件。结果表明，必须考虑工艺和发酵条件之间的相互作用，并且这些影响具有高度的菌株特异性。
