Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions.

Publisher: Kluwer Academic Publishers Country of Publication: Netherlands NLM ID: 8008051 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1573-6776 (Electronic) Linking ISSN: 01415492 NLM ISO Abbreviation: Biotechnol Lett Subsets: MEDLINE

Publication: 1999- : Dordrecht : Kluwer Academic Publishers
Original Publication: [Kew, Eng., Science and Technology Letters]

Food Handling* ; Food Microbiology* ; Microbial Viability*/drug effects; Food Additives/*pharmacology ; Lactobacillus/*drug effects ; Lactobacillus/*physiology ; Milk/*microbiology; Animals ; Desiccation ; Food Preservation ; Hot Temperature ; Powders ; Temperature

Survival of two Lactobacillus kefir strains after spray drying in reconstituted skim milk with or without the addition of 12.5 g monosodium glutamate/l, 20 g sucrose/l, or 20 g fructo-oligosaccharides (FOS)/l and during subsequent storage under different conditions of temperature (20 and 30°C) and relative humidity (RH) (0, 11 and 23%) was evaluated. After being dried, L. kefir 8321 and L. kefir 8348 had a decrease in viability of 0.29 and 0.70 log cfu/ml respectively, while the addition of different protectants improved the survival of both strains significantly. During storage, bacterial survival was significantly higher under lower conditions of RH (0-11%), and monosodium glutamate and FOS proved to be the best protectants.

0 (Food Additives)
0 (Powders)

Date Created: 20101209 Date Completed: 20110727 Latest Revision: 20110322

20240628

10.1007/s10529-010-0491-6

21140192