A comparative analysis of preservation of functional food cultures by freeze-drying, liquid-drying and freezing methods

A comparative analysis of preservation of functional food cultures by freeze-drying, liquid-drying and freezing methods

There are various methods for long term preservation of microorganisms, including freeze-drying (F-drying), liquid-drying (L-drying), and freezing at -80°C or at -196°C. All these methods have been developed and used to avoid degeneration and mutation of strains. L-drying involves vacuum drying of s...

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Bibliographic Details
Main Authors: Tan, Geok Hun, Mustapha, Noraini
Format: Article
Language:English
Published: Direct Research Journals 2014
Online Access:http://psasir.upm.edu.my/id/eprint/36134/
http://psasir.upm.edu.my/id/eprint/36134/1/A%20comparative%20analysis%20of%20preservation%20of%20functional%20food%20cultures%20by%20freeze.pdf

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