Preservation of micro-organisms by drying; A review

Morgan, Carey; Herman, N.; White, Peter A.; Vesey, Graham

doi:10.1016/j.mimet.2006.02.017

Cited by 548 publications

(417 citation statements)

References 42 publications

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“…A variety of protectants have been added to drying media before the processes of freeze drying and spray drying to protect the viability of probiotics during dehydration (Morgan et al, 2006). These protectants including skim milk powder, whey protein, trehalose, glycerol, betaine, sucrose, glucose, lactose, adonitol and polymers (e.g., polyethylene glycol and dextran) (Anal and Singh, 2007;Heidebach et al, 2010;Lian et al, 2002).…”

Section: Important Parameters Affecting Microencapsulationmentioning

confidence: 99%

Technology and potential applications of probiotic encapsulation in fermented milk products

2014

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Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal-and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.

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Section: Important Parameters Affecting Microencapsulationmentioning

confidence: 99%

Technology and potential applications of probiotic encapsulation in fermented milk products

2014

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“…By exhibiting stress conditions (pH, temperature, osmotic pressure etc) adaptive response can be provoked resulting in more desiccation-resistant bacterial cells (Abee and Wouters 1999;Baati et al 2000;Conrad et al 2000;Kim et al 2001;Saarela et al 2004;Morgan et al 2006). Response surface methodologies were reported to be particularly suitable to detect interactions and co-dependencies between the individual parameters mentioned (Schoug et al 2006).…”

Section: Residual Moisture Content (%)mentioning

confidence: 99%

Influence of lyophilization, fluidized bed drying, addition of protectants, and storage on the viability of lactic acid bacteria

Strasser¹,

Neureiter²,

Geppl³

et al. 2009

Journal of Applied Microbiology

107

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Aims: The present study focuses on the impact of two different drying technologies and the influence of protectants on process survival and storage stability of the two lactic acid bacterial strains Enterococcus faecium and Lactobacillus plantarum. Methods and Results: After incubation with the protectants glucose, sucrose, trehalose, and maltodextrin the concentrated bacterial suspensions were subjected to fluidized bed drying and lyophilization and subsequently stored at 4, 22, and 35°C for half a year. Lactobacillus plantarum turned out to be more sensitive to both drying methods than Ent. faecium. Without the addition of a protectant cells of both strains suffered higher losses during fluidized bed drying. Elevated storage temperatures correlate with a higher decline of viable bacterial cells. Conclusions: Although survival rates varied between the strains, the nonreducing disaccharides revealed overall best protection for both investigated lactic acid bacteria during processing and storage. The addition of protective carbohydrates can prevent the decline in viability during fluidized bed drying. Significance and Impact of the Study: The influence of protectants proved to be species specific and therefore needs to be determined on a case‐to‐case basis. Survival rates, duration, and energy consumption appear to be the crucial parameters to evaluate the economy of production processes for industrial starter cultures.

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“…When a powdered sample is reconstituted and suspended in a solution, a phenomenon called 'rehydration' occurs (15). Bacteria that fail to reconstitute the cell membranes during rehydration cannot grow on plating medium upon subsequent incubation (4).…”

Section: Discussionmentioning

confidence: 99%

Effect of Enumeration Method on <i>Bifidobacterium</i> Cell Counts in Commercial Powder Products

Muto

Abe

Yaeshima

et al. 2010

Bioscience Microflora

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In this study, the effects of enumeration methods on viable bifidobacterial counts in powder products were examined to determine the most appropriate enumeration conditions. The bifidobacterial counts of nine commercial powder products containing Bifidobacterium species were determined by a pour plate method using different diluents including Mitsuoka's buffer and Ringer's solution. Mitsuoka's buffer gave significantly higher bifidobacterial counts than Ringer's solution when used as diluent for eight of nine commercial powder products containing various Bifidobacterium species. The counts obtained with Ringer's solution were on average 51.6% of those obtained using Mitsuoka's buffer. Addition of Tween 80 or phosphate buffer to Ringer's solution increased the bifidobacterial counts. Also, the diluent had a significantly greater impact in the suspension step than in the subsequent dilution step. In conclusion, the diluent has great effect on the enumeration of bifidobacteria when using the plate count method. Also, the composition of diluents influences bifidobacterial counts.

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Preservation of micro-organisms by drying; A review

Cited by 548 publications

References 42 publications

Technology and potential applications of probiotic encapsulation in fermented milk products

Technology and potential applications of probiotic encapsulation in fermented milk products

Influence of lyophilization, fluidized bed drying, addition of protectants, and storage on the viability of lactic acid bacteria

Effect of Enumeration Method on <i>Bifidobacterium</i> Cell Counts in Commercial Powder Products

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