title: Survival rate of preserved cultures contained in baker's vaccine.
abstract: The studies comprised the preparation and preservation, by the method of spray-drying, of baker's vaccine composed of lactic acid bacteria. The selection of particular strains was conducted taking into consideration the fermentation activity and growth dynamics of Lactobacillus rods isolated from plant material. Mixed vaccine was composed of chosen monocultures, characterized by the highest acidifying activity (4 strains). Before the vaccine was preserved, it had been used for making bread leaven (of rye flour) whose activity and usefulness for rye bread production was then determined The vaccine was subjected to spray-drying. The survival rate of Lactobacillus rods was determined directly after drying and during storage. It was found that the parameters of spray-drying applied in the experiment caused a considerable reduction in the number of vaccine components--by 2 log on average.
authors.affiliation: Chair of Industrial and Food Microbiology, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-957 Olsztyn, Poland.
authors.forename: K
authors.initials: K
authors.lastname: Kornacki
authors.forename: I
authors.initials: I
authors.lastname: Klebukowska
authors.forename: J
authors.initials: J
authors.lastname: Sienkiewicz
mesh_terms: D015169:Colony Count, Microbial; D003890:Desiccation; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007114:Immunization; D007778:Lactobacillus / Q000254:growth & development* / Q000378:metabolism; D019936:Probiotics; D013696:Temperature; D013997:Time Factors