title: Microbiological study of lyophilized dairy kefir.
abstract: Preservation of the intrinsic inhibitory power of dairy kefir after lyophilization by testing several desiccation substrates and several regeneration media was studied. The tested cryoprotectors were ribitol, sodium glutamate and glycerol. After lyophilization, the pellets of kefir were regenerated in water or milk. Glycerol was the best cryoprotector because of its high efficiency and its low cost, white sodium glutamate was unsatisfactory.
authors.affiliation: Laboratoire de Pharmacie industrielle et de Cosmétologie CAEC, Université de Nantes, France.
authors.forename: C
authors.initials: C
authors.lastname: Brialy
authors.forename: P
authors.initials: P
authors.lastname: Rivalland
authors.forename: L
authors.initials: L
authors.lastname: Coiffard
authors.forename: Y
authors.initials: Y
authors.lastname: De Roeck Holtzhauer
mesh_terms: D000818:Animals; D001419:Bacteria / Q000302:isolation & purification; D003611:Dairy Products / Q000382:microbiology*; D005519:Food Preservation; D005612:Freeze Drying; D015003:Yeasts / Q000302:isolation & purification