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

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.

Palabras clave: Lactobacillus Kefir , Protectants , Spray Drying , Survival

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Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)

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URI: http://hdl.handle.net/11336/82536

URL: https://link.springer.com/article/10.1007/s10529-010-0491-6

DOI: http://dx.doi.org/10.1007/s10529-010-0491-6

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Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)

Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)

Citación

Golowczyc, Marina Alejandra; Gerez, Carla Luciana; Silva, Joana; Abraham, Analia Graciela; de Antoni, Graciela Liliana; et al.; Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions; Springer; Biotechnology Letters; 33; 4; 4-2011; 681-686

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