Survival of Lactic Acid Bacteria during Spray Drying of Plain Yogurt

Kim, Suk Shin; Bhowmik, Subrata

doi:10.1111/j.1365-2621.1990.tb01585.x

Cited by 94 publications

(46 citation statements)

References 6 publications

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“…The probiotic survival rate decreased during spray drying as the outlet temperature increased for both NFBC 338 (r ϭ Ϫ0.93) and UCC 118 (r ϭ Ϫ0.91) ( Fig. 2A and 3A), as previously observed in studies performed with other microorganisms (8,16,18). The survival rates for L. paracasei NFBC 338 during spray drying ranged from 97% at an outlet temperature of 70 to 75°C to 0% at 120°C (Fig.…”

Section: Resultssupporting

confidence: 68%

“…In previous studies, workers have investigated the use of spray drying as a way to preserve yogurt with viable microorganisms (18) and dairy starter cultures, such as Lactobacillus bulgaricus and Streptococcus thermophilus (23,33,34), and as a way to attenuate adjunct cultures, such as Lactobacillus helveticus (16,17). In addition to maintaining the viability of probiotic cultures, it is important that probiotic properties are maintained following the spray-drying process.…”

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confidence: 99%

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Comparative Survival Rates of Human-Derived Probiotic Lactobacillus paracasei and L. salivarius Strains during Heat Treatment and Spray Drying

Gardiner

O’Sullivan

Kelly

et al. 2000

Appl Environ Microbiol

379

276

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Spray drying of skim milk was evaluated as a means of preserving Lactobacillus paracasei NFBC 338 and Lactobacillus salivarius UCC 118, which are human-derived strains with probiotic potential. Our initial experiments revealed that NFBC 338 is considerably more heat resistant in 20% (wt/vol) skim milk than UCC 118 is; the comparable decimal reduction times were 11.1 and 1.1 min, respectively, at 59°C. An air outlet temperature of 80 to 85°C was optimal for spray drying; these conditions resulted in powders with moisture contents of 4.1 to 4.2% and viable counts of 3.2 ؋ 10 9 CFU/g for NFBC 338 and 5.2 ؋ 10 7 CFU/g for UCC 118. Thus, L. paracasei NFBC 338 survived better than L. salivarius UCC 118 during spray drying; similar results were obtained when we used confocal scanning laser microscopy and LIVE/DEAD BacLight viability staining. In addition, confocal scanning laser microscopy revealed that the probiotic lactobacilli were located primarily in the powder particles. Although both spray-dried cultures appeared to be stressed, as shown by increased sensitivity to NaCl, bacteriocin production by UCC 118 was not affected by the process, nor was the activity of the bacteriocin peptide. The level of survival of NFBC 338 remained constant at ϳ1 ؋ 10 9 CFU/g during 2 months of powder storage at 4°C, while a decline in the level of survival of approximately 1 log (from 7.2 ؋ 10 7 to 9.5 ؋ 10 6 CFU/g) was observed for UCC 118 stored under the same conditions. However, survival of both Lactobacillus strains during powder storage was inversely related to the storage temperature. Our data demonstrate that spray drying may be a cost-effective way to produce large quantities of some probiotic cultures.Given that probiotic microorganisms play a role in promoting and maintaining health (29) has stimulated considerable interest in incorporating these into functional foods and pharmaceutical products. By definition, probiotics are "living microorganisms, which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition" (13), and it is recommended that probiotic products contain at least 10 7 live microorganisms per g or per ml (15). Therefore, from a commercial point of view, an inexpensive method for large-scale production of cultures containing high levels of viable probiotic cells in a form suitable for product applications is highly desirable.In previous studies researchers have investigated the production of freeze-dried powders and frozen concentrates of probiotic Bifidobacterium and Lactobacillus spp. (10,12,24). However, there are many disadvantages associated with this approach; freeze-drying is time-consuming and expensive, there are high transport and storage costs associated with frozen concentrated cultures, and the freeze-thaw process is associated with a loss of culture viability. In comparison, spray drying, one of the predominant processing tools used in the dairy industry, can be used to produce large amounts of dairy ingredients relatively inexpensively; it has been estimated th...

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Section: Resultssupporting

confidence: 68%

mentioning

confidence: 99%

Comparative Survival Rates of Human-Derived Probiotic Lactobacillus paracasei and L. salivarius Strains during Heat Treatment and Spray Drying

Gardiner

O’Sullivan

Kelly

et al. 2000

Appl Environ Microbiol

379

276

View full text Add to dashboard Cite

show abstract

“…Notwithstanding this, temperature of the outlet air is thought to be the most important factor. Daeman and Stege [8], and Kim & Bhowmik [12] showed that an increase of an inlet air temperature by 10 8C was equivalent to an increase of outlet air temperature by only 2.4 8C for L. delbrueckii subsp. bulgaricus, and by 1.8 8C for Streptococcus thermophilus (S. thermophilus).…”

Section: Introductionmentioning

confidence: 99%

“…Studies by Daemen and Stege [8] suggest that inlet air temperature affected the destruction of cells and enzymes insignificantly. Kim and Bhowmik [12] found that a reduction of S. thermophilus population by a logarithmic cycle necessitated an increase of inlet air temperature by 66.6 8C, and of L. delbrueckii subsp. bulgaricus population by 43.9 8C.…”

Section: Introductionmentioning

confidence: 99%

Effect of spray drying temperature of yoghurt on the survival of starter cultures, moisture content and sensoric properties of yoghurt powder

Bielecka

Majkowska

2000

Nahrung

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A synergistic set of the strains Lactobacillus delbrueckii subsp. bulgaricus 151 and Streptococcus thermophilus MK-10 was preserved with the method of spray drying. Studies were performed on the effect of outlet air temperature in range of 60-80 degrees C upon the survival of yoghurt cultures, as well as the moisture content and sensoric properties of yoghurt powder. Survival of yoghurt cultures was the highest at 60 and 65 degrees C, but excessive moisture (10.2%) of yoghurt powder had a negative effect on its texture. Moisture content of the powder was low at 80 degrees C (4.4%), unfortunately sensoric faults appeared at this temperature, and survival of bacteria cultures decreased considerably. Temperatures within the range 70-75 degrees C ensured satisfactory survival of yoghurt cultures (L. delbrueckii subsp. bulgaricus--13.7-15.8%; S. thermophilus--51.6-54.7%), maintained proportion of the strains (L:S--1:3), satisfactory moisutre content (5.1-6.3%), and good sensoric properties of yoghurt powder.

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“…Linear regression analysis were carried out from linear section of the curves. Cmr may be expressed by analogy with thermal destruction of microorganisms based upon a first order reaction rate (Kim and Bhowmik, 1990): dX = -cmrx or in integrated form: ln(X ) = ln(X0) -Cmr t dt where:…”

Section: Microorganismsmentioning

confidence: 99%

Effect of medium and temperature of storage on viability of lactic acid bacteria immobilized in κ-carrageenan-locust bean gum gel beads

1991

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SUMMARYThe influence of various storage solutions and temperature (4~ and 25~ on viability of Streptococcus salivarius subsp, thermophilus and Lactobacillus delbrueckii subsp, bulgaricus entrapped in ~-carrageenan-locust bean gum mixed gel beads was studied. The immobilized strains could be stored at 4~ in all storage solutions studied for at least 14 and 11 days respectively before counts decreased to 105 c.f.u./mL, which was considered to be the practical limit for their use as inoculum in a fermentation process. The most effective storage solutions for preserving cell viability at 4~ were NaC1, glycerol and sorbitol solutions for S. thermophilus, and PO 4 buffer and sorbitol solutions for L. bulgaricus. At 25~ S. thermophilus could be stored for over 14 days in all solutions except glycerol, and L. bulgaricus for 4 days in 10% sorbitol.

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Survival of Lactic Acid Bacteria during Spray Drying of Plain Yogurt

Cited by 94 publications

References 6 publications

Comparative Survival Rates of Human-Derived Probiotic Lactobacillus paracasei and L. salivarius Strains during Heat Treatment and Spray Drying

Comparative Survival Rates of Human-Derived Probiotic Lactobacillus paracasei and L. salivarius Strains during Heat Treatment and Spray Drying

Effect of spray drying temperature of yoghurt on the survival of starter cultures, moisture content and sensoric properties of yoghurt powder

Effect of medium and temperature of storage on viability of lactic acid bacteria immobilized in κ-carrageenan-locust bean gum gel beads

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