Yogurt Starter Obtained from<i>Lactobacillus plantarum</i>by Spray Drying

Chao, Li; Wang, Yanping; Li, Qian; Xu, Nv

doi:10.1080/07373937.2012.714824

Cited by 9 publications

(5 citation statements)

References 38 publications

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“…The determination of LAB viability in the rehydrated powdered yogurt was conducted according to the method mentioned by Li et al (2012) [1]. Briefly, one gram of rehydrated powdered yoghurt was diluted with 9 mL of 0.85% sterile saline solution and was mixed uniformly with a vortex mixer.…”

Section: Viability Of Lactic Acid Bacteria (Lab) In Powdered Yogurtmentioning

confidence: 99%

“…After drying, the powdered yogurt was vacuum-packed (High vacuum-Torrey, MOD. EVD-4) under sterile conditions (sterile bag) and stored at a temperature of 20 • C. In order to evaluate the viable LAB cells over time, plate counts were performed as mentioned above [1] over a period of eight months (240 days, at intervals of 30 days). All determinations were performed in triplicate.…”

Section: Viability Of Lab During Storage Of Powdered Yogurtmentioning

confidence: 99%

“…Trends in the development of new technologies for obtaining dehydrated products have increased in recent years; however, the applications of these technologies are often limited due to the negative effects on some physical, chemical, and sensorial characteristics of the finished product [1,2]. Different technologies have been directed toward obtaining a product that retains its characteristics.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt

et al. 2021

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In this research, foaming technology was applied to obtain powdered yogurt from commercial yogurt at lower temperatures than the typical temperatures used during the dehydration process; the viability of lactic acid bacteria (LAB) was evaluated after the application of different drying techniques (conventional drying, freeze drying, and vacuum drying). Three different formulas (F1, F2, and F3) based on a foaming agent (albumen), stabilizers (guar gum), and prebiotics sources (inulin and agave syrup) were developed. Foam stability was evaluated at different pH values through optimum time of foam (OTF), medium drainage time (MDT), and drainage volume (DV). Foam expansion (FE) and foam density (FD) were measured. The OTF ranged from 6 to 10 min. The MDT ranged from 4.3 to 27.3 min, depending on pH, while the DV varied from 14.1 to 16.2 mL only in F1. No drainage was evidenced in F2 and F3, showing the best stability. The F2 and F3 produced the best FE and FD values. The dried yogurt with different techniques showed a survival rate (SR) of up to 85% Log-CFU/mL, even with the conventional drying method. Sensorial trials were carried out in reconstituted product, with the freeze-dried yogurt showing higher scores. The foam formulas developed demonstrate the efficacy of both the dehydration of yogurt and the preservation of LAB.

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Section: Viability Of Lactic Acid Bacteria (Lab) In Powdered Yogurtmentioning

confidence: 99%

Section: Viability Of Lab During Storage Of Powdered Yogurtmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt

et al. 2021

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“…Otros agentes protectores utilizados son los solutos u osmolitos compatibles [49], [55], [62], [63]; que son considerados pequeños compuestos orgánicos que no interfieren con las funciones celulares y se usan para el ajuste osmótico. Estos compuestos juegan un papel más allá del ajuste osmótico, ya que actúan en la protección de la membrana celular y proteínas durante los procesos de secado [26].…”

Section: Ingeniería Y Cienciaunclassified

Secado por atomización de bacterias ácido lácticas: una revisión

2019

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Las bacterias ácido lácticas (BAL) son microorganismos que se utilizan como cultivos iniciadores o probióticos, los cuales son de interés en la industria alimentaria y farmacéutica. La preservación de las BAL por diferentes métodos de secado es un tema que ha cobrado interés debido al aumento en la demanda de estos microorganismos. El secado por atomización es un método eficaz que permite obtener productos a bajo costo, con relación al secado por liofilización el cual es comúnmente utilizado para estos microorganismos. El objetivo de esta revisión sistemática es presentar de forma organizada los artículos científicos que han sido publicados en procesos de secado por atomización empleando bacterias ácido lácticas (BAL). La metodología utilizada en la búsqueda y selección de los artículos brinda una exploración durante el periodo 2009- 2019. Los resultados de los diferentes artículos consultados se compararon estableciendo las similitudes metodológicas, se discuten los principales microorganismos estudiados, así como los agentes protectores empleados para mejorar la viabilidad durante el secado por atomización, las condiciones y escala de los equipos de secado por atomización y finalmente las características de los productos secos obtenidos. La información aquí compilada brinda unabase para ajustar la metodología de trabajo cuando se propongan procesos de secado por atomización para BAL.

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“…Various studies on probiotic preservation by air spray drying for food and pharmaceutical application are available, however a little is known about the use of the inert loop spray drying system and inert gases as carriers [26][27][28][29]. Therefore, this study aimed to compare the impact of inert loop spray drying and inert gases as carriers on the bacterial viability and powder properties of the model respiratory tract probiotic Lacticaseibacillus casei AMBR2 [7].…”

Section: Introductionmentioning

confidence: 99%

Atomization gas type, device configuration and storage conditions strongly influence survival of Lactobacillus casei after spray drying

2020

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Many pathologies are characterised by an imbalance between the beneficial bacteria and potentially pathogenic microbes, i.e. dysregulated host/microbial interactions. Probiotic bacteria are increasingly explored for regulation of immune responses and restoring this imbalance. The application of probiotics most commonly involves drying in formulation development, that can potentially reduce their viability and functionality, hence different protective strategies are needed. Here, spray drying was used for probiotic preservation and effects of device configuration, oxygen injury and encapsulation with increasing skim milk concentrations, were studied on the survival of L. casei AMBR2. Quantitative analysis showed no significant differences on bacterial viability for spray drying in an open versus closed system whilst spray drying in a co-current gas flow. Addition of the anti-oxidant, ascorbic acid, to the drying medium adversely impacted viability. Also, no benefits of nitrogen spray drying were observed, implying that oxygen-induced damage is not significant in this setup, at least for the specific tested strain. Additionally, this work shows how storage conditions and total feed solid content significantly alter spray drying viability outcomes. Spray drying was able to retain the high viability of cells of 10 9 CFU/g and higher after 52 weeks at refrigerated storage, whereas 10 6 CFU/g were maintained at room temperature. This study favours air over nitrogenbased spray drying and confirms the method suitability for high viability retention over a year of shelf-life.

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Yogurt Starter Obtained fromLactobacillus plantarumby Spray Drying

Cited by 9 publications

References 38 publications

Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt

Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt

Secado por atomización de bacterias ácido lácticas: una revisión

Atomization gas type, device configuration and storage conditions strongly influence survival of Lactobacillus casei after spray drying

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