LAPSE:2019.0622
Published Article
LAPSE:2019.0622
Effect of the Freeze-Drying Process on the Physicochemical and Microbiological Properties of Mexican Kefir Grains
July 11, 2019
The purpose of this study was to investigate how the properties of Mexican kefir grains (MKG) are affected by the operating parameters used in the freeze-drying process. The factors investigated were the freezing time (3−9 h), freezing temperature (−20 to −80 °C), pressure (0.2−0.8 mbar), and lyophilization time (5−20 h). The maximum range of change and one-way analysis of variance showed that lyophilization time and freezing time significant affects (p < 0.05) the response variables, residual moisture content and water activity, and pressure had a significant effect on the color difference and survival rate of probiotic microorganisms. The best drying conditions were a freezing time of 3 h, a freezing temperature of −20 °C, a pressure of 0.6 mbar, and a lyophilization time of 15 h. Under these conditions, we obtained a product with residual moisture content below 6%, water activity below 0.2, and survival rates above 8.5 log cfu per gram of lactic acid bacteria and above 8.6 log for yeast.
Record ID
Keywords
freeze-drying, kefir grains, operating parameters, probiotic, properties
Subject
Suggested Citation
Conde-Islas A?, Jiménez-Fernández M, Cantú-Lozano D, Urrea-García GR, Luna-Solano G. Effect of the Freeze-Drying Process on the Physicochemical and Microbiological Properties of Mexican Kefir Grains. (2019). LAPSE:2019.0622
Author Affiliations
Conde-Islas A?: Instituto Tecnológico de Orizaba, División de Estudios de Posgrado e Investigación, Oriente 9 No. 852 Orizaba, Veracruz 94320, Mexico [ORCID]
Jiménez-Fernández M: Instituto de Ciencias Básicas, Universidad Veracruzana, Dr. Luis Castelazo s/n. Col. Industrial Animas Xalapa, Veracruz 91000, Mexico
Cantú-Lozano D: Instituto Tecnológico de Orizaba, División de Estudios de Posgrado e Investigación, Oriente 9 No. 852 Orizaba, Veracruz 94320, Mexico [ORCID]
Urrea-García GR: Instituto Tecnológico de Orizaba, División de Estudios de Posgrado e Investigación, Oriente 9 No. 852 Orizaba, Veracruz 94320, Mexico
Luna-Solano G: Instituto Tecnológico de Orizaba, División de Estudios de Posgrado e Investigación, Oriente 9 No. 852 Orizaba, Veracruz 94320, Mexico [ORCID]
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Jiménez-Fernández M: Instituto de Ciencias Básicas, Universidad Veracruzana, Dr. Luis Castelazo s/n. Col. Industrial Animas Xalapa, Veracruz 91000, Mexico
Cantú-Lozano D: Instituto Tecnológico de Orizaba, División de Estudios de Posgrado e Investigación, Oriente 9 No. 852 Orizaba, Veracruz 94320, Mexico [ORCID]
Urrea-García GR: Instituto Tecnológico de Orizaba, División de Estudios de Posgrado e Investigación, Oriente 9 No. 852 Orizaba, Veracruz 94320, Mexico
Luna-Solano G: Instituto Tecnológico de Orizaba, División de Estudios de Posgrado e Investigación, Oriente 9 No. 852 Orizaba, Veracruz 94320, Mexico [ORCID]
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Journal Name
Processes
Volume
7
Issue
3
Article Number
E127
Year
2019
Publication Date
2019-03-01
Published Version
ISSN
2227-9717
Version Comments
Original Submission
Other Meta
PII: pr7030127, Publication Type: Journal Article
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Published Article
LAPSE:2019.0622
This Record
External Link
doi:10.3390/pr7030127
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Version History
[v1] (Original Submission)
Jul 11, 2019
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Jul 11, 2019
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v1
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https://psecommunity.org/LAPSE:2019.0622
Original Submitter
Calvin Tsay
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