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Microbiological study of lyophilized dairy kefir

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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.

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Authors and Affiliations

  1. Laboratoire de Pharmacie industrielle et de Cosmétologie CAEC, Université de Nantes, 44000, Nantes, France

    C. Brialy, P. Rivalland, L. Coiffard & Y. De Roeck Holtzhauer

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  1. C. Brialy
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  2. P. Rivalland
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  3. L. Coiffard
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  4. Y. De Roeck Holtzhauer
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Brialy, C., Rivalland, P., Coiffard, L. et al. Microbiological study of lyophilized dairy kefir. Folia Microbiol 40, 198–200 (1995). https://doi.org/10.1007/BF02815423

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  • DOI: https://doi.org/10.1007/BF02815423

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