Double use of concentrated sweet whey for growth and spray drying of probiotics: Towards maximal viability in pilot scale spray dryer
2017
Huang, Song | Mejean, Serge | Rabah, Houem | Dolivet, Anne | Le Loir, Yves | Chen, Xiao Dong | Jan, Gwénaël | Jeantet, Romain | Schuck, Pierre | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | Soochow University | Suzhou Key Lab of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science ; Soochow University
Spray-drying is expected to be a cost-efficient way to produce probiotic powders. Indeed, a novelsimplified process was recently reported, using concentrated sweet whey (30 wt %) as a sole medium forboth growth and spray drying of probiotics. The feasibility of scaling up this process was validated in thepresent work with a semi industrial pilot scale spray dryer. A multi-stage mild-conditions drying process,coupling spray-drying with belt drying and fluid-bed drying, was also applied in this work, in which thefinal probiotic survival was improved to approximately 100% (>109 CFU g 1). The change of probioticviability in the powders was monitored during a 6-month storage, which indicated that storage temperatureand moisture content of powders play crucial roles in the stability of probiotic powders.Moreover, spray-drying afforded a strain-dependent enhancement of bacterial tolerance in simulatedintestinal fluid, in comparison with fresh cultures
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