Inactivation of Lactobacillus helveticus during vacuum drying and the mechanism of sorbitol in protection of the cells:
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis Book |
| Language: | English |
| Published: |
München
Verl. Dr. Hut
2009
|
| Edition: | 1. Aufl. |
| Series: | Lebensmitteltechnologie
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | II, 135 S. Ill., graph. Darst. |
| ISBN: | 9783868530421 |
Staff View
MARC
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| 245 | 1 | 0 | |a Inactivation of Lactobacillus helveticus during vacuum drying and the mechanism of sorbitol in protection of the cells |c Chalat Santivarangkna |
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| 264 | 1 | |a München |b Verl. Dr. Hut |c 2009 | |
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| 490 | 0 | |a Lebensmitteltechnologie | |
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| 650 | 0 | 7 | |a Lactobacillus helveticus |0 (DE-588)4277420-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Schutzstoff |0 (DE-588)4660091-7 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Sorbit |0 (DE-588)4181847-7 |2 gnd |9 rswk-swf |
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| 655 | 7 | |0 (DE-588)4113937-9 |a Hochschulschrift |2 gnd-content | |
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Record in the Search Index
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| adam_text | CONTENT CONTENT 1. INTRODUCTION 1 2. LITERATURE REVIEW 3 2.1
PRESERVATION OF STARTER CULTURES BY DRYING PROCESSES 3 2.1.1 DRYING
PROCESSES 3 2.1.2 FACTORS INFLUENCING VIABILITY 12 2.2 MECHANISMS OF
DEHYDRATION INACTIVATION DURING DRYING 30 2.3 PROTECTION MECHANISMS
OFSUGAR DURING DRYING 35 2.3.1 SUGARAS ACOMPATIBLE SOHLTE 35 2.3.2
DEPRESSION OFMEMBRANEPHASE TRANSITIONTEMPERATURE 38 2.4 CURRENT STATE OF
KNOWLEDGE 42 3. OBJECTIVES AND SCIENTIFIC APPROACH 44 4. EXPERIMENTAL
PROCEDURES 47 4.1 OUTLINE OF THE EXPERIMENTS 47 4.1.1 SCREENING OF THE
PROTECTANT 47 4.1.2 INACTIVATION MECHANISMS DURING DRYING 48 4.1.3
PROTECTION MECHANISM OF SORBITOL 49 4.2 MATERIALS AND EQUIPMENTS 50
4.2.1 BIOMATERIAL: LACTOBACILLIS HEHETICUS WS1032 50 4.2.2 CHEMICALS 50
4.2.3 EQUIPMENTS 51 4.3 METHODSFOR THE PREPARATION AND DRYING OFCELLS 54
4.3.1 GROWING AND HARVESTING OFCELLS 54 4.3.2 DRYING ANDREHYDRATION 55
4.4 ANALYSIS METHODS 57 4.4.1 VIABILITY DETERMINATION 57 4.4.2 WATER
CONTENT DETERMINATION BY GRAVIMETRIC METHOD 57 4.4.3 WATER CONTENT
DETERMINATION BY KARL FISHER TITRATION 58 4.4.4 WATER ACTIVITY
MEASUREMENT 58 4.4.5 DETERMINATION OF METABOLIC ACTIVITY 59 4.4.6
DETERMINATION OF CELL INTEGRITY 60 4.4.7 PROBING OFBACTERIAL COMPONENTS
AFTER DRYING 62 4.4. BIBLIOGRAFISCHE INFORMATIONEN
HTTP://D-NB.INFO/994105525 DIGITALISIERT DURCH CONTENT II 5.2.1
VIABILITY AND EXPRESSIONOF CELLINJURY 73 5.2.2 FT-IRSPECTRAOFDRIEDCELLS
76 5.2.3 ATOMIC FORCE MICROSCOPY OF THE DRIEDCELLS 83 5.3 PROTECTION
MECHANISMS OF SORBITOL 86 5.3.1 OPTIMAL CONCENTRATION OF SORBITOL 86
5.3.2 CHANGES M MEMBRANE PHASE TRANSITION TEMPERATURE (T M ) 88 5.3.3
INTERACTION BETWEEN SORBITOL AND MEMBRANE LIPIDS 94 5.3.4 TENDENCYOF
SORBITOL TO FORM AN AMORPHOUS GLASS 98 5.3.5 ALTERATION IN CELL MEMBRANE
FATTY ACID COMPOSITION 101 6. CONCLUSION AND PERSPECTIVES 109 7. SUMMARY
112 8. ZUSAMMENFASSUNG 114 9. REFERENCES 117
|
| any_adam_object | 1 |
| author | Chalat Santivarangkna |
| author_facet | Chalat Santivarangkna |
| author_role | aut |
| author_sort | Chalat Santivarangkna |
| author_variant | c s cs |
| building | Verbundindex |
| bvnumber | BV035553524 |
| classification_tum | BIO 265d |
| ctrlnum | (OCoLC)423905061 (DE-599)BVBBV035553524 |
| dewey-full | 664.024 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.024 |
| dewey-search | 664.024 |
| dewey-sort | 3664.024 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Biologie |
| edition | 1. Aufl. |
| format | Thesis Book |
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| id | DE-604.BV035553524 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T21:40:17Z |
| institution | BVB |
| isbn | 9783868530421 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-017609391 |
| oclc_num | 423905061 |
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| owner_facet | DE-91 DE-BY-TUM DE-12 DE-M49 DE-BY-TUM |
| physical | II, 135 S. Ill., graph. Darst. |
| publishDate | 2009 |
| publishDateSearch | 2009 |
| publishDateSort | 2009 |
| publisher | Verl. Dr. Hut |
| record_format | marc |
| series2 | Lebensmitteltechnologie |
| spelling | Chalat Santivarangkna Verfasser aut Inactivation of Lactobacillus helveticus during vacuum drying and the mechanism of sorbitol in protection of the cells Chalat Santivarangkna 1. Aufl. München Verl. Dr. Hut 2009 II, 135 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Lebensmitteltechnologie Zugl.: München, Techn. Univ., Diss., 2008 Lactobacillus helveticus (DE-588)4277420-2 gnd rswk-swf Schutzstoff (DE-588)4660091-7 gnd rswk-swf Sorbit (DE-588)4181847-7 gnd rswk-swf Vakuumtrocknung (DE-588)4187336-1 gnd rswk-swf Starterkultur (DE-588)4182941-4 gnd rswk-swf Inaktivierung (DE-588)4284643-2 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Lactobacillus helveticus (DE-588)4277420-2 s Starterkultur (DE-588)4182941-4 s Inaktivierung (DE-588)4284643-2 s Vakuumtrocknung (DE-588)4187336-1 s Schutzstoff (DE-588)4660091-7 s Sorbit (DE-588)4181847-7 s DE-604 DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017609391&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Chalat Santivarangkna Inactivation of Lactobacillus helveticus during vacuum drying and the mechanism of sorbitol in protection of the cells Lactobacillus helveticus (DE-588)4277420-2 gnd Schutzstoff (DE-588)4660091-7 gnd Sorbit (DE-588)4181847-7 gnd Vakuumtrocknung (DE-588)4187336-1 gnd Starterkultur (DE-588)4182941-4 gnd Inaktivierung (DE-588)4284643-2 gnd |
| subject_GND | (DE-588)4277420-2 (DE-588)4660091-7 (DE-588)4181847-7 (DE-588)4187336-1 (DE-588)4182941-4 (DE-588)4284643-2 (DE-588)4113937-9 |
| title | Inactivation of Lactobacillus helveticus during vacuum drying and the mechanism of sorbitol in protection of the cells |
| title_auth | Inactivation of Lactobacillus helveticus during vacuum drying and the mechanism of sorbitol in protection of the cells |
| title_exact_search | Inactivation of Lactobacillus helveticus during vacuum drying and the mechanism of sorbitol in protection of the cells |
| title_full | Inactivation of Lactobacillus helveticus during vacuum drying and the mechanism of sorbitol in protection of the cells Chalat Santivarangkna |
| title_fullStr | Inactivation of Lactobacillus helveticus during vacuum drying and the mechanism of sorbitol in protection of the cells Chalat Santivarangkna |
| title_full_unstemmed | Inactivation of Lactobacillus helveticus during vacuum drying and the mechanism of sorbitol in protection of the cells Chalat Santivarangkna |
| title_short | Inactivation of Lactobacillus helveticus during vacuum drying and the mechanism of sorbitol in protection of the cells |
| title_sort | inactivation of lactobacillus helveticus during vacuum drying and the mechanism of sorbitol in protection of the cells |
| topic | Lactobacillus helveticus (DE-588)4277420-2 gnd Schutzstoff (DE-588)4660091-7 gnd Sorbit (DE-588)4181847-7 gnd Vakuumtrocknung (DE-588)4187336-1 gnd Starterkultur (DE-588)4182941-4 gnd Inaktivierung (DE-588)4284643-2 gnd |
| topic_facet | Lactobacillus helveticus Schutzstoff Sorbit Vakuumtrocknung Starterkultur Inaktivierung Hochschulschrift |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017609391&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT chalatsantivarangkna inactivationoflactobacillushelveticusduringvacuumdryingandthemechanismofsorbitolinprotectionofthecells |