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

Marina A. Golowczyc (1) , Carla L. Gerez (2) , Joana Silva (3) , Analía G. Abraham (1, 4) , Graciela L. Antoni (1, 5) , Paula Teixeira (3)

1 CIDCA - Centro de Investigación y Desarrollo en Criotecnología de Alimentos
2 CERELA - Centro de Referencia para Lactobacilos [Tucumán]
3 CBQF/Escola Superior de Biotecnologia
4 Área bioquímica y control de alimentos [La Plata]
5 Cátedra de Microbiología

Survival of two 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, 8321 and 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.

Mots clés: Protectants; Spray drying; Survival

Marina A. Golowczyc, Carla L. Gerez, Joana Silva, Analía G. Abraham, Graciela L. Antoni, et al.. Survival of spray-dried is affected by different protectants and storage conditions. Biotechnology Letters, 2010, 33 (4), pp.681-686. ⟨10.1007/s10529-010-0491-6⟩. ⟨hal-00649455⟩