Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions

Marina A. Golowczyc; Carla L. Gerez; Joana Silva; Analía G. Abraham; Graciela L. de Antoni; Paula Teixeira

doi:10.1007/s10529-010-0491-6

Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions

Marina A. Golowczyc, Carla L. Gerez, Joana Silva, Analía G. Abraham, Graciela L. de Antoni, Paula Teixeira^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

53 Citations (Scopus)

Abstract

Survival of two Lactobacillus kefir strains after spray drying in reconstituted skim milk with or without the addition of 12.5 g monosodium glutamate/l, 20 g sucrose/l, or 20 g fructo-oligosaccharides (FOS)/l and during subsequent storage under different conditions of temperature (20 and 30°C) and relative humidity (RH) (0, 11 and 23%) was evaluated. After being dried, L. kefir 8321 and L. kefir 8348 had a decrease in viability of 0.29 and 0.70 log cfu/ml respectively, while the addition of different protectants improved the survival of both strains significantly. During storage, bacterial survival was significantly higher under lower conditions of RH (0-11%), and monosodium glutamate and FOS proved to be the best protectants.

Original language	English
Pages (from-to)	681-686
Number of pages	6
Journal	Biotechnology Letters
Volume	33
Issue number	4
DOIs	https://doi.org/10.1007/s10529-010-0491-6
Publication status	Published - Apr 2011

Keywords

Lactobacillus kefir
Protectants
Spray drying
Survival

Access to Document

10.1007/s10529-010-0491-6

http://hdl.handle.net/10400.14/7545

Cite this

@article{402ce6a7dd6043e4b398262967644635,

title = "Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions",

abstract = "Survival of two Lactobacillus kefir strains after spray drying in reconstituted skim milk with or without the addition of 12.5 g monosodium glutamate/l, 20 g sucrose/l, or 20 g fructo-oligosaccharides (FOS)/l and during subsequent storage under different conditions of temperature (20 and 30°C) and relative humidity (RH) (0, 11 and 23%) was evaluated. After being dried, L. kefir 8321 and L. kefir 8348 had a decrease in viability of 0.29 and 0.70 log cfu/ml respectively, while the addition of different protectants improved the survival of both strains significantly. During storage, bacterial survival was significantly higher under lower conditions of RH (0-11%), and monosodium glutamate and FOS proved to be the best protectants.",

keywords = "Lactobacillus kefir, Protectants, Spray drying, Survival",

author = "Golowczyc, {Marina A.} and Gerez, {Carla L.} and Joana Silva and Abraham, {Anal{\'i}a G.} and {de Antoni}, {Graciela L.} and Paula Teixeira",

year = "2011",

month = apr,

doi = "10.1007/s10529-010-0491-6",

language = "English",

volume = "33",

pages = "681--686",

journal = "Biotechnology Letters",

issn = "0141-5492",

publisher = "Springer Science and Business Media B.V.",

number = "4",

}

TY - JOUR

T1 - Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions

AU - Golowczyc, Marina A.

AU - Gerez, Carla L.

AU - Silva, Joana

AU - Abraham, Analía G.

AU - de Antoni, Graciela L.

AU - Teixeira, Paula

PY - 2011/4

Y1 - 2011/4

N2 - Survival of two Lactobacillus kefir strains after spray drying in reconstituted skim milk with or without the addition of 12.5 g monosodium glutamate/l, 20 g sucrose/l, or 20 g fructo-oligosaccharides (FOS)/l and during subsequent storage under different conditions of temperature (20 and 30°C) and relative humidity (RH) (0, 11 and 23%) was evaluated. After being dried, L. kefir 8321 and L. kefir 8348 had a decrease in viability of 0.29 and 0.70 log cfu/ml respectively, while the addition of different protectants improved the survival of both strains significantly. During storage, bacterial survival was significantly higher under lower conditions of RH (0-11%), and monosodium glutamate and FOS proved to be the best protectants.

AB - Survival of two Lactobacillus kefir strains after spray drying in reconstituted skim milk with or without the addition of 12.5 g monosodium glutamate/l, 20 g sucrose/l, or 20 g fructo-oligosaccharides (FOS)/l and during subsequent storage under different conditions of temperature (20 and 30°C) and relative humidity (RH) (0, 11 and 23%) was evaluated. After being dried, L. kefir 8321 and L. kefir 8348 had a decrease in viability of 0.29 and 0.70 log cfu/ml respectively, while the addition of different protectants improved the survival of both strains significantly. During storage, bacterial survival was significantly higher under lower conditions of RH (0-11%), and monosodium glutamate and FOS proved to be the best protectants.

KW - Lactobacillus kefir

KW - Protectants

KW - Spray drying

KW - Survival

UR - http://www.scopus.com/inward/record.url?scp=79952748774&partnerID=8YFLogxK

U2 - 10.1007/s10529-010-0491-6

DO - 10.1007/s10529-010-0491-6

M3 - Article

C2 - 21140192

AN - SCOPUS:79952748774

SN - 0141-5492

VL - 33

SP - 681

EP - 686

JO - Biotechnology Letters

JF - Biotechnology Letters

IS - 4

ER -

Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this