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Article Dans Une Revue Journal of Functional Foods Année : 2016

Double use of highly concentrated sweet whey to improve the biomass production and viability of spray-dried probiotic bacteria

Résumé

Preservation of probiotics represents a challenge as the probiotic market increases. A simplified process from growth to drying of probiotics was investigated by utilizing sweet whey as a double-used medium. Its total solid content (TS) was increased in order to achieve onestep drying of bacterial cultures with higher levels of dry matter. Two probiotic strains, Lactobacilllus casei BL23 and Propionibacterium freudenreichii ITG P20, were used in this study.Interestingly, after increasing the TS of sweet whey from 5 to 20 or 30%, final population of both probiotic strains was higher, instead of being inhibited by the high osmolality.The final L. casei population was less dependent on casein peptone supplementation. The probiotic survival after spray drying was also improved when grown in culture media with 20 and 30% TS. Moreover, the probiotics in the powders from these higher TS culture media maintained considerably more stable viability over 4 month’s storage at 4 °C.
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Dates et versions

hal-01454600 , version 1 (02-02-2017)

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Song Huang, Chantal Cauty, Anne Dolivet, Yves Le Loir, Xiao Dong Chen, et al.. Double use of highly concentrated sweet whey to improve the biomass production and viability of spray-dried probiotic bacteria. Journal of Functional Foods, 2016, 23, pp.453-463. ⟨10.1016/j.jff.2016.02.050⟩. ⟨hal-01454600⟩
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