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Table 2 Effects of the amount of lactomil added 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

Lactomil (g) S. cerevisiae D8 H. uvarum S6 I. orientalis KMBL5774 Drying time (h)
Survival rate (%) Moisture content (%) Survival rate (%) Moisture content (%) Survival rate (%) Moisture content (%)
2 3.40 ± 0.19e 9.42 ± 0.12 1.01 ± 0.06e 9.23 ± 0.21 1.65 ± 0.33c 8.96 ± 0.15 2.5
3 5.35 ± 0.30e 8.37 ± 0.19 2.46 ± 0.59e 8.27 ± 0.13 3.11 ± 0.21c 7.85 ± 0.11 2.5
4 32.70 ± 2.37d 8.81 ± 0.24 6.33 ± 0.32d 9.70 ± 0.17 11.79 ± 0.84b 9.30 ± 0.21 2
5 39.31 ± 3.03c 9.52 ± 0.21 9.52 ± 0.42c 8.54 ± 0.15 13.66 ± 2.87b 8.81 ± 0.13 2
6 43.40 ± 3.27c 9.17 ± 0.18 17.18 ± 1.25b 9.68 ± 0.29 16.33 ± 2.86b 7.23 ± 0.09 2
7 59.12 ± 1.96a 8.88 ± 0.24 29.65 ± 1.77a 8.34 ± 0.14 23.71 ± 3.38a 8.48 ± 0.16 1.5
8 53.45 ± 4.75b 9.58 ± 0.31 29.60 ± 3.16a 9.84 ± 0.32 23.68 ± 3.42a 9.37 ± 0.22 1.2
  1. Different letters within the same column indicate significant difference (p < 0.05)