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Effect of the Freeze-Drying Process on the Physicochemical and Microbiological Properties of Mexican Kefir Grains
| dc.contributor.author | Conde Islas, Alicia Agueda | |
| dc.contributor.author | Jiménez Fernández, Maribel | |
| dc.contributor.author | Cantu Lozano, Denis | |
| dc.contributor.author | Urrea García, Galo Rafael | |
| dc.contributor.author | Luna Solano, Guadalupe | |
| dc.date.accessioned | 2022-06-25T18:35:38Z | |
| dc.date.available | 2022-06-25T18:35:38Z | |
| dc.date.issued | 2019-03-01 | |
| dc.identifier.uri | http://repositorios.orizaba.tecnm.mx:8080/xmlui/handle/123456789/542 | |
| dc.description.abstract | 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. | es |
| dc.language.iso | en | es |
| dc.publisher | MDPI | es |
| dc.subject | freeze-drying | es |
| dc.subject | Operating parameters | es |
| dc.subject | Kefir grains | es |
| dc.subject | Probiotic | es |
| dc.title | Effect of the Freeze-Drying Process on the Physicochemical and Microbiological Properties of Mexican Kefir Grains | es |
| dc.type | Article | es |
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