16This study demonstrates a new technique for separating and purifying viable microbes from 17 samples that interfere with viability staining. The viability of Bifidobacterium longum ATCC 18 15707 was assessed using PBDC to separate bacteria from complex non-dairy food matrices and 19 Quantitative Fluorescence Microscopy (QFM) to determine individual cells using LIVE/DEAD 20 BacLight bacterial viability staining. Water agar (3%) was used to retain cells of B. longum and 21 offered a lower fluorescence background with BacLight viability staining, compared with fixation 22 on polycarbonate (PC) black membrane. The effect of drying temperatures and non-dairy foods 23 on viability of B. longum was assessed. B. longum coated on oat, peanut or raisin was separated 24 by filtration, low-and high-speed centrifugation, flotation and sedimentation buoyant density 25 centrifugation. Purified cells were subsequently deposited on water agar for rehydration followed 26 by LIVE/DEAD BacLight viability staining and enumeration. Conventional plate counting was 27 also conducted to compare viability results. Finally, the applicability of this novel method for 28 viability assessment was demonstrated and informative information of cell membrane damages of 29 B. longum incorporated onto non-dairy foods during 24 h drying was observed. Viability 30 assessment of B. longum coated onto oat, peanut, or raisin was much lower by plate counting 31 compared to viability staining. Drying appeared to have a greater impact when viability was 32 assessed by plate counting compared to viability staining. 33 IMPORTANCE Enumeration of viable beneficial bacteria from function foods presents a 34 significant bottle neck for product development and quality control. Interference with 35 3 microscopic and/or fluorescent techniques by ingredients, time required to incubate plated 36 microbes, and the transient nature of the colony forming unit make rapid assessment of viable 37 bacteria difficult. Viability assessment of Bifidobacterium longum ATCC 15707 by Percoll 38 Buoyant Density Gradient Centrifugation with LIVE/DEAD BacLight viability staining on water 39 agar (3%) was in agreement with serial dilution enumeration. Without the need for incubation 40 viability assessment by staining provided a more rapid means to assess the impact of drying on 41 the viability of B. longum coated onto oat, peanut or raisin. 42 43 44Viability of probiotics in food products plays a critical role for delivering health benefits to 45 consumers. Drying is an old method that has been diversely applied to preserve food, disinfect 46 surfaces, prevent pathogen transmission, and to produce and prepare probiotic culture powders 47 (17). During drying, the removal of water can cause desiccation damage to proteins, nucleic 48 acids, lipids and membranes depending on the different levels of drying (20). As a conventional 49 viability determination method, plate counting of colony forming units (CFU) may underestimate 50 numbers of bacteria if bacterial cells are viable but uncu...