Double use of highly concentrated sweet whey to improve the biomass production and viability of spray-dried probiotic bacteria
2016
Huang, Song | Cauty, Chantal | Dolivet, Anne | Le Loir, Yves | Dong Chen, Xiao | Schuck, Pierre | Jan, Gwénaël | Jeantet, Romain | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | Suzhou Key Lab of Green Chemical Engineering, School of Chemical and Environmental Engineering (SCEE), College of Chemistry, Chemical Engineering and Material Science ; Soochow University | Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering ; Xiamen University | Soochow University and Agrocampus Ouest
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.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Institut national de la recherche agronomique