Freezing of Probiotic Bacteria

Catherine Béal (1) , Fernanda Fonseca (1)

1 GMPA - Génie et Microbiologie des Procédés Alimentaires

This chapter aims at presenting the main issues concerning the freezing of probiotic bacteria, in order to allow these bacteria to survive and maintain their biological properties. Part 1 Introduction Part 2 Principles of Freezing and Biological Consequences on Probiotic Bacteria Part 3 Biological Responses of Probiotic Bacteria to Freezing Stress Part 4 Improvement of Freezing Resistance of Probiotic Bacteria by Controlling Freezing and Storage Conditions Part 5 Improvement of Freezing Resistance of Probiotic Bacteria by Controlling Fermentation and Post-fermentation Conditions Part 6 Freezing Technology and Control of Quality during Probiotic Starter Production Part 7 Conclusion

Keywords: freezing; probiotic bacteria

Domains: Biotechnology; Food engineering

Catherine Béal, Fernanda Fonseca. Freezing of Probiotic Bacteria. Advances in Probiotic Technology, Taylor & Francis Group, pp.179 - 212, 2015, 978-1-4987-3453-0. ⟨10.1201/b18807-14⟩. ⟨hal-01511588⟩