Comparative survival and evaluation of functional probiotic properties of spray‐dried lactic acid bacteria

International Journal of Dairy Technology - Tập 62 Số 2 - Trang 240-248 - 2009
Kanchi Bhasker Praveen Kumar Reddy1, Arenahalli Ningegowda Madhu1, S. G. Prapulla
1Fermentation Technology and Bioengineering Department, Central Food Technological Research Institute, Mysore 570 020, India

Tóm tắt

The effect of spray drying on the viability and retention of key probiotic properties like acid and bile tolerance and cholesterol assimilation of three probiotic lactic acid bacteria (LAB) (Lactobacillus plantarum CFR 2191, Lactobacillus salivarius CFR 2158 and Pediococcus acidilactici CFR 2193) has been studied. More than 97% survival was exhibited by the three LAB (1% cell suspension) spray dried with maltodextrin and nonfat skimmed (NFSM) as carriers. LAB cultures spray dried with maltodextrin showed significantly greater (P ≤ 0.05) retention of functional properties than those with NFSM. The results highlight a cost‐effective way of producing large quantities of selected probiotic cultures with functional properties for neutraceutical application.

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Thông tin xuất bản

International Journal of Dairy Technology

Tập 62 Số 2

240-248

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