Liyofilizasyon Süresinin Yoğurt Bakterilerinin Canlılığı Üzerine Etkisi

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Volume:11 Issue:2
Liyofilizasyon Süresinin Yoğurt Bakterilerinin Canlılığı Üzerine Etkisi

Liyofilizasyon Süresinin Yoğurt Bakterilerinin Canlılığı Üzerine Etkisi

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Pages : 0-0

View : 88 | Download : 9

Publication Date : 1986-04-01

Article Type : Research Paper

Abstract :Yoghurt bacteria have been freeze dried by using different time such as 12, 18, 24, 30 and 36 hours process. The survival of bacteria before and just after lyophilisation 3 and 6 months storage periods at –18 oC were detected by the means of c.f.u./ml. The results showed that high survival rates can be obtained by 12 or 18 hours process time.
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