Comparative survival of probiotic lactobacilli spray-dried in the presence of prebiotic substances

Abstract

Aims: Probiotic milk-based formulations were spray-dried with various combinations of prebiotic substances in an effort to generate synbiotic powder products. Methods and Results: To examine the effect of growth phase and inclusion of a prebiotic substance in the feed media on probiotic viability during spray-drying, Lactobacillus rhamnosus GG was spray-dried in lag, early log and stationary phases of growth in reconstituted skim milk (RSM) (20% w/v) or RSM (10% w/v), polydextrose (PD) (10% w/v) mixture at an outlet temperature of 85-90°C. Stationary phase cultures survived best (31-50%) in both feed media and were the most stable during powder storage at 4-37°C over 8 weeks, with 30-140-fold reductions in cell viability at 37°C in RSM and PD/RSM powders, respectively. Stationary phase Lact. rhamnosus GG was subsequently spray-dried in the presence of the prebiotic inulin in the feed media, composed of RSM (10% w/v) and inulin (10% w/v), and survival following spray-drying was of the order 7AE1-43%, while viability losses of 20 000-90 000-fold occurred in these powders after 8 weeksÕ storage at 37°C. Survival of the Lactobacillus culture after spray-drying in powders produced using PD (20% w/v) or inulin (20% w/v) as the feed media was only 0AE011-0AE45%. To compare different probiotic lactobacilli during spray-drying, stationary phase Lact. rhamnosus E800 and Lact. salivarius UCC 500 were spray-dried using the same parameters as for Lact. rhamnosus GG in either RSM (20% w/v) or RSM (10% w/v) and PD (10% w/v). Lact. rhamnosus E800 experienced approx. 25-41% survival, yielding powders containing 10 9 CFU g )1 , while Lact. salivarius UCC 500 performed poorly, experiencing over 99% loss in viability during spray-drying in both feed media. In addition to the superior survival of Lact. rhamnosus GG after spray-drying, both strains experienced higher viability losses (570-700-fold) during storage at 37°C over 8 weeks compared with Lact. rhamnosus GG.Conclusions: Stationary phase cultures were most suitable for the spray-drying process, while lag phase was most susceptible. The presence of the prebiotics PD and inulin did not enhance viability during spray-drying or powder storage.Significance and Impact of the study: High viability (10 9 CFU g )1 ) powders containing probiotic lactobacilli in combination with prebiotics were developed, which may be useful as functional food ingredients for the manufacture of probiotic foods.

Influence of lyophilization, fluidized bed drying, addition of protectants, and storage on the viability of lactic acid bacteria

“…plantarum to desiccation. Optimal survival of spray drying was reported of Lactobacillus cultures in the stationary phase of growth (Corcoran et al 2004), which additionally proved to be more resistant to stress conditions (Kim et al 2001). Finally, the 4AE5-fold higher initial cell concentration could be made responsible for the better performance of Ent.…”

“…Another comparative study on this topic revealed contrary results, proving that susceptibility to certain drying methods is strongly dependent on the strain under evaluation (Zamora et al 2006). Focusing on fluidized bed drying thermal inactivation encountered during spray drying (Corcoran et al 2004) can be minimized by applying gentle process conditions, thus dehydration inactivation remains the main problem in convective drying (Linders et al 1997a). Furthermore the consequences of oxidation are very harmful especially to the membrane structure, thus oxygen-sensitive bacterial species suffer severe damage during convective air drying (Mille et al 2004).…”

Encapsulación de Alimentos Probióticos mediante Liofilización en Presencia de Prebióticos

“…En contraste, Pinto et al (2015) no observan efecto favorable en la viabilidad de bifidobacterias durante la encapsulación, ni durante el almacenamiento a 4 ºC y a -20 ºC. Por su parte Corcoran et al (2004) en sus estudios sobre el efecto comparativo de la supervivencia de lactobacilos encapsulados mediante secado por aspersión en presencia de sustancias prebióticas, verificaron que la inclusión del prebiótico inulina no incremento la viabilidad durante el almacenamiento de los encapsulados.…”

Technology and potential applications of probiotic encapsulation in fermented milk products

“…The optimal growth phase for dehydration survival is the stationary phase. For instance, it has been reported that stationary phase cells of L. rhamnosus yielded the highest recovery rate after drying (31-50 % survival), but early log-phase cells exhibited only14% survival and lag phase cells showed the highest susceptibility, with only a 2 % cell survival under similar conditions of drying (Corcoran et al, 2004). Saarela et al (2004) reported that freeze drying and storage stability performance of B. animalis subsp.…”