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Table 1 Effects of various excipients on the survival rate and moisture content of air-blast dried yeasts

From: Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters

Excipient S. cerevisiae D8 H. uvarum S6 I. orientalis KMBL5774 Drying time (h)
Survival rate (%) Moisture content (%) Survival rate (%) Moisture content (%) Survival rate (%) Moisture content (%)
Wheat flour 1.39 ± 0.04d 9.53 ± 0.30 0.27 ± 0.04d 9.21 ± 0.27 0.30 ± 0.02c 9.31 ± 0.20 7
Nuruk 2.23 ± 0.14c 9.86 ± 0.23 0.36 ± 0.03c 9.94 ± 0.19 0.33 ± 0.03c 9.90 ± 0.35 4
Artichoke powder 2.53 ± 0.08b 9.89 ± 0.38 0.61 ± 0.04b 9.50 ± 0.31 1.07 ± 0.08b 9.73 ± 0.23 6
Lactomil 3.40 ± 0.19a 9.42 ± 0.12 1.01 ± 0.06a 9.23 ± 0.16 1.65 ± 0.33a 8.96 ± 0.14 2.5
  1. Different letters within the same column indicate significant difference (p < 0.05)