Spray-drying for the production of dried cultures

Joana Silva, Ricardo Freixo, Paul Gibbs, Paula Teixeira*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

62 Citations (Scopus)

Abstract

This review emphasises the importance of spray-drying as an under-used but promising technique to preserve viable and active starter cultures and also, potentially, probiotic cultures. The knowledge concerning the production of spray-dried starter cultures is discussed. Different drying techniques and micro-organisms have been investigated for their survival through the drying process. During drying and subsequent storage in the dried state, bacteria are subjected to several stresses, which have already been described as causing damage to cells, leading to the loss of cellular viability and activity. Some studies found that several factors/strategies can confer improved cellular viability.

Original languageEnglish
Pages (from-to)321-335
Number of pages15
JournalInternational Journal of Dairy Technology
Volume64
Issue number3
DOIs
Publication statusPublished - Aug 2011

Keywords

  • Activity
  • Dried state
  • Lactic acid bacteria
  • Spray-drying
  • Starter cultures
  • Viability

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