Sugars are recognized protectants used in the preparation of dried starter cultures for
fermented food industries, particularly as additives for the drying media. They increase …

The preservation of lactic acid starter cultures by drying are of increased interest. A further
improvement of cell viability is, however, still needed, and the insight into inactivation …

The preservation of lactic acid starter cultures by alternative drying processes has attracted
increasing attention due to the high costs and energy consumption of freezing and freeze …

Sugars are important components of the amorphous regions of dehydrated foods, and their
structure may define product performance. The objective of present work was to analyze the …

The industrial exploitation of lactic acid bacteria (LAB) as starter and/or probiotic cultures
depends strongly on the preservation technologies employed, which are required to …

The preservation of lactic acid cultures by spray drying has been widely studied as an
alternate industrial process for the preservation of lactic acid starter cultures because of the …

The aim of this study was to investigate the stability to hydrolysis and nonenzymatic
browning at 45° C of low-moisture trehalose, sucrose and raffinose in model systems …

Aims: The frozen and dehydrated state transitions of lactose and trehalose were determined
and studied as factors affecting the stability of probiotic bacteria to understand …

The aim of this study was to investigate the influence of the water activity on the stability of
lyophilised lactic acid bacteria, especially in the solid glassy region. Lactobacillus bulgaricus …

Highlights•Survival of spray-dried LAB can be enhanced by modifying protective
carriers.•Carriers protect LAB from inactivation based on both external and internal …