1974•Journal of Food ScienceRequires access

PROTECTIVE EFFECT OF FORTIFIED SKIM MILK AS SUSPENDING MEDIUM FOR FREEZE DRYING OF DIFFERENT LACTIC ACID BACTERIA

R. N. Sinha, A. T. Dudani, Budhi Venkatesan Ranganathan

Abstract

The efficacy of fortified skim milk was tested for improving cell survival of 23 different cultures of freeze‐dried lactic acid bacteria. Except in the case of Streptococcus cremoris, Streptococcus thermophilus (two strains), Lactobacillus bulgaricus and Lacto‐bacillus lactis , all other freeze‐dried cultures of lactic acid bacteria showed improved cell survival.

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Key concepts: Streptococcus thermophilus, Skimmed milk, Lactic acid, Bacteria, Lactobacillus, Food science, Microbiology, Lactobacillaceae