Spray drying of probiotics and other food-grade bacteria: A review

Song, Hang; Vignolles, Marie-Laure; Chen, Xiao; Loir, Yves Le; Jan, Gwénaël; Schuck, Pierre; Jeantet, Romain

doi:10.1016/j.tifs.2017.02.007

Cited by 304 publications

(197 citation statements)

References 133 publications

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“…Factors that may affect cell viability and functionality during spray drying, such as growth media, pH of growth, growth phase at harvesting and harvesting technique, scale of spray drying, atomization, protective agents and total solids, weere recently reviewed (Huang et al . ). Iaconelli et al .…”

Section: Introductionmentioning

confidence: 97%

“…Industrial manufacturing processes of dried cultures may affect microbial structures and functional properties. Factors that may affect cell viability and functionality during spray drying, such as growth media, pH of growth, growth phase at harvesting and harvesting technique, scale of spray drying, atomization, protective agents and total solids, weere recently reviewed (Huang et al 2017). Iaconelli et al (2015) studied the impact of air drying, freeze drying and spray drying on Bifidobacterium bifidum, Lactobacillus plantarum and Lactobacillus zeae, finding that the bacteria respond differently to the three different drying processes in terms of viability and functionality (immunomodulation and hydrophobicity).…”

Section: Introductionmentioning

confidence: 99%

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Study of the effects of spray drying in whey-starch on the probiotic capacity of Lactobacillus rhamnosus 64 in the gut of mice

Lavari¹,

Burns

Páez³

et al. 2017

J Appl Microbiol

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Study of the effects of spray drying in whey-starch on the probiotic capacity of Lactobacillus rhamnosus 64 in the gut of mice

Lavari¹,

Burns

Páez³

et al. 2017

J Appl Microbiol

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“…Spray drying probiotic bacteria is a widely used method to maintain its viability (Huang et al, 2017). The traditional process to produce spray dried probiotic powders, requires many steps.…”

Section: Introductionmentioning

confidence: 99%

“…The most common nutrient media for probiotic Lactobacillus bacteria, is De Man Rogosa and Sharpe (MRS) media. The disadvantage of using MRS media however, is that it is expensive and non-food grade (Huang et al, 2017). Due to the non-food grade property of MRS media, a second step is needed to completely remove the entire MRS media, from the probiotic bacteria.…”

Section: Introductionmentioning

confidence: 99%

Dual Use of a Biopolymer From Durian (Durio zibethinus) Seed as a Nutrient Source and Stabilizer for Spray Dried Lactobacillus Plantarum

Lee

Zhao

Kim

et al. 2018

Front. Sustain. Food Syst.

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The search for natural and sustainable biopolymers is increasing. Biopolymers are used in applications, such as to encapsulate and stabilize probiotic bacteria. Currently, this process requires many steps, including the separation of bacteria from the culture media after fermentation, which is energy intensive. In this study, we developed a strategy to use a natural biopolymer from durian seed, durian seed gum (DSG), to address these issues. DSG was used to serve dual roles, firstly as a nutrient source, and secondly as an encapsulating agent. DSG was used in synergy with reconstituted skim milk (RSM), to be a complete nutrient source, for probiotic bacteria Lactobacillus plantarum (L. plantarum). Usually RSM requires supplementation, with costly yeast extract. DSG was characterized to be a suitable nutrient source as it contains polysaccharides, organic acids, amino acids and fatty acids. In the presence of DSG and RSM, the growth of L. plantarum increased from 8.73 log CFU/mL to 13.86 log CFU/mL, at the end of 72 h. In comparison, when grown with commercial gum arabic (GA) and RSM, growth of L. plantarum reached a lower 11.49 log CFU/mL at 72 h. Metabolomics revealed that several metabolites, including lactose, depleted after fermentation, in the DSG and RSM treatment group, as compared to GA and RSM treatment group. This suggested that glycolysis were up regulated. This correlated with the increased growth, lactic acid, malic acid and fatty acids production by L. plantarum when it was grown on DSG and RSM. Next, the entire culture of L. plantarum with DSG and RSM was taken for spray drying, without the need to separate the bacteria from the culture media. DSG and RSM was able to stabilize L. plantarum, to remain viable at 10 log CFU/g after storage for 10 weeks. On the other hand, the viability was 8.8 log CFU/g when L. plantarum was spray dried with GA and RSM. This study demonstrated an innovative process and low-cost strategy to produce spray dried probiotic powder. DSG could be a potential low cost and sustainable replacement for GA, to develop other functional foods.

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“…Processing costs are six times lower than freeze drying [2,4], however, the high temperature can lead to cell damage. The enhancement of the thermal resistance of the cell culture can be one alternative [5]. The addition to the medium of ingredients that may induce osmotic shock may strengthen the cell membrane [6].…”

Section: Introductionmentioning

confidence: 99%

Stabilization of Lactobacillus sp. with enhanced thermal resistance by spray-drying

Rivera

Valverde

Valera

et al. 2018

Proceedings of 21th International Drying Symposium

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Combining biotechnology and encapsulation by spray-drying is possible to obtain microorganisms-based products in powder format without losing viability. A methodology based on the improvement of the thermal stress resistance of selected strains of Lactobacillus sp. and subsequent culture stabilization by spray-drying by optimizing the process parameters and using thermal protectant materials has been developed. The results obtained showed that the final product kept the viability of the initial culture in addition to be a solid, powdery and ease-to-handle product.

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Spray drying of probiotics and other food-grade bacteria: A review

Cited by 304 publications

References 133 publications

Study of the effects of spray drying in whey-starch on the probiotic capacity of Lactobacillus rhamnosus 64 in the gut of mice

Study of the effects of spray drying in whey-starch on the probiotic capacity of Lactobacillus rhamnosus 64 in the gut of mice

Dual Use of a Biopolymer From Durian (Durio zibethinus) Seed as a Nutrient Source and Stabilizer for Spray Dried Lactobacillus Plantarum

Stabilization of Lactobacillus sp. with enhanced thermal resistance by spray-drying

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