Drying of probiotic for shelf life extension | การทำแห้งโปรไบโอติกเพื่อยืดอายุเก็บรักษา
2009
Mangkorn Rodprapakorn(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Biotechnology) E-mail:[email protected] | Urailuck Pongket(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Biotechnology)
Three kinds of starch, i.e. corn starch, rice starch and tapioca starch, were studied to use as drying media for probiotic bacteria Lactobacillus plantarum LP64 beads which entrapped with calcium-alginate. The results showed that corn starch and rice starch could coat beads well but tapioca starch could not. Bacterial beads were mixed with corn starch or rice starch at ratio 1 :1 (w/w), and were dried with fluidized bed dryer by using 30 deg C air, speed 1 m/min, 15-45 min. After 60 days storage, viable cell in dried beads which were stored at 4 deg C slightly decreased. While, viable cell in sample, which were stored at room temperature (25-30 deg C), decreased in 2-3 log cycles.
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Эту запись предоставил Kasetsart University