For best experience please turn on javascript and use a modern browser!
Bekijk de site in het Nederlands

Lactococcus lactis is one of the most extensively applied strains of lactic acid bacteria in fermentation processed used to produce dairy products. Industrial fermentation products are typically initiated with the addition of starter cultures, containing high concentrations of one or multiple lactic acid bacteria. To preserve starter cultures, drying or freezing techniques are used. Annereinou Dijkstra’s research focuses on spray drying, a more cost-effective and energy-efficient alternative to freezing and freeze drying, and the application of this method to L. lactis.

Event details of Spray drying bacterial starter cultures
Date 3 December 2015
Time 12:00 -13:00
Location Agnietenkapel
Room Location

A.R. Dijkstra: Spray Drying of Starter Cultures. Diverse Solutions within Lactococcus lactis to Improve Robustness.

Supervisor

Prof. J.Hugenholtz

Co-supervisor

Dr P.A. Bron (NIZO food research)

Agnietenkapel

Room Location

Oudezijds Voorburgwal 229 - 231
1012 EZ Amsterdam

Entrance

This event is open to the public.