Starter cultures vacuum drying

Bauer, S. A. W., Schneider, S., Behr, J., Kulozik, U., Foerst, P. (2012). Combined influence of fermentation and drying conditions on survival and metabolic activity of starter and probiotic cultures after low-temperature vacuum drying. Biotechnology for Enhancing Plant Production and Food Quality, 759(4), 351-357. 

Vacuum drying for the production of dried starter cultures... 

Lactobacillus helveticus cultivated on whey produces the lactic acid, which is then separated by ultrafillration and concentrated in vacuum up to about 18%. The flavor concentrate is obtained by growing starter cultures and Lactococcus lactis subsp. diacetylactis on skim irdlk of about 16% dry matter. 

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