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 journalArticlepeer-review

49 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 languageEnglish
Pages (from-to)681-686
Number of pages6
JournalBiotechnology Letters
Volume33
Issue number4
DOIs
Publication statusPublished - Apr 2011

Keywords

  • Lactobacillus kefir
  • Protectants
  • Spray drying
  • Survival

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