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.
A.R. Dijkstra: Spray Drying of Starter Cultures. Diverse Solutions within Lactococcus lactis to Improve Robustness.
Dr P.A. Bron (NIZO food research)
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