Abstract
The effect of drying and storage conditions on the survival of Leuconostoc oenos cells dried by a fluidized-bed apparatus was examined. Cell viability was not strongly affected by the operative conditions of drying. The decrease in total count observed immediately after drying varied from one to two decimal reductions under the different time and temperature conditions tested. The survival of dried lactic acid bacteria was better under refrigeration than at room temperature storage. From 5° to 12°C, the number of viable cells was generally constant for up to three months and not affected by powder moisture. The detrimental effects of high and variable temperatures were observed during room temperature storage, particularly in the samples with higher moisture contents. The dried preparations, stored for eight months at 5°C and inoculated after rehydration into sterile must and wine, retained a high malolactic fermenting ability.
- Received February 1983.
- Copyright 1984 by the American Society for Enology and Viticulture
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