Critical water activity for the preservation of Lactobacillus bulgaricus by vacuum drying

Tymczyszyn, E. Elizabeth; Díaz, Rafael Manuel Jiménez; Pataro, Andrea; Sandonato, Natalia; Gómez‐Zavaglia, Andrea; Disalvo, E.A.

doi:10.1016/j.ijfoodmicro.2008.09.009

Cited by 54 publications

(41 citation statements)

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“…Although freeze drying is the conventional drying technique used commercially by starter culture manufactures, it is lengthy and more expensive than other drying processes (Fonseca et al 2001, Ampatzoglou et al 2010, Morgan et al 2006). Many attempts have been made to develop alternative drying processes at lower cost and some authors have reported reasonable cell viability after drying (Tymczyszyn et al 2008). …”

Section: Introductionmentioning

confidence: 99%

“…Vacuum drying has been described to be the most promissory method to reserve sensible biological material because of its acceptable cost-effectiveness balance. However, the conditions of vacuum drying (time, temperature) must be optimized to allow the best bacterial recovery after dehydratation-rehydratation, avoiding cellular damages (Tymczyszyn et al 2008). …”

Section: Introductionmentioning

confidence: 99%

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Different Methods of Probiotics Stabilization

Goderska¹

2012

Probiotics

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Different Methods of Probiotics Stabilization

Goderska¹

2012

Probiotics

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“…The lag time corresponding to each condition of dehydration was plotted against the time of drying, and the times of dehydration have been correlated with the water activity after each condition assayed. 17 The lag phase is attributed to the need to synthesize an unknown substrate that is critical for growth. Once cells have adjusted to the new environment, they grow exponentially until limited by restrictions dictated by the growth medium.…”

Section: Methodsmentioning

confidence: 99%

“…17 Knowledge of drying kinetics is important in the design, simulation, and optimization of drying processes. Drying curves may be fitted to the Page model 18,19 according to Eq.…”

Section: Introductionmentioning

confidence: 99%

Fickean and Non-Fickean Water Desorption During Vacuum Drying of L. bulgaricus

2009

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The recovery of Lactobacillus bulgaricus was studied in correlation to the kinetics of cell drying. When bacteria were dehydrated at 30°C, either in the presence or the absence of sucrose, the drying kinetics corresponds to a Fickean diffusion in correspondence with a short lag time. In contrast, when the bacteria were dehydrated at 70°C in the absence of sugar, the kinetics corresponds to an anomalous diffusion, and the lag time is four to five times higher than that at 30°C. However, when drying at 70°C was carried out in the presence of sucrose, drying kinetics turned into a Fickean process parallel to a substantial decrease in the lag time. The pattern of water desorption was correlated with the critical water activity. When the drying kinetics corresponds to a Fickean diffusion, the lag time started to increase at 0.7 water activity, but when the cells were dried at 70°C, the damage started at 0.5 water activity. This observation indicates that the drying rate affects the pattern of water desorption, and it can change the value of critical water activity. These results put into relevance that the cell recovery is due to the drying history and that the recovery increase produced by sucrose can be related to the maintenance of kinetic barriers for water desorption.

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“…An alternative was vacuum drying, which reduced the moisture level of the powders dried by atomization to values lower than 4%. Authors such as Santivarangkna et al (2007) and Tymczyszyn et al (2008) demonstrated that it is possible to dry lactobacillus in vacuum chambers and they employed temperatures lower than 45°C which are less aggressive to the microorganisms.…”

Section: The Use Of L Casei (Lc-1) Protected With Trehalose and Acacmentioning

confidence: 99%