Viability of Bifidobacterium Pseudocatenulatum G4 after Spray-Drying and Freeze-Drying

Viability of Bifidobacterium pseudocatenulatum G4 following spray-drying and freeze-drying in skim milk was evaluated. After spray-drying, the strain experienced over 99% loss in viability regardless of the air outlet temperature (75 and 85 °C) and the heat-adaptation temperature (45 and 65 °C, 30 min). The use of heat-adaptation treatment to improve the thermotolerance of this strain was ineffective. On the other hand, the strain showed a superior survival at 71.65%–82.07% after freeze-drying. Viable populations of 9.319–9.487 log10 cfu/g were obtained when different combinations of skim milk and sugar were used as cryoprotectant. However, the addition of sugars did not result in increased survival during the freeze-drying process. Hence, 10% (w/v) skim milk alone is recommended as a suitable protectant and drying medium for this strain. The residual moisture content obtained was 4.41% ± 0.44%.

Download Full-text

Effect of the Freeze-Drying Process on the Physicochemical and Microbiological Properties of Mexican Kefir Grains

Processes ◽

10.3390/pr7030127 ◽

2019 ◽

Vol 7 (3) ◽

pp. 127 ◽

Cited By ~ 3

Author(s):

Alicia Conde-Islas ◽

Maribel Jiménez-Fernández ◽

Denis Cantú-Lozano ◽

Galo Urrea-García ◽

Guadalupe Luna-Solano

Keyword(s):

Moisture Content ◽

Water Activity ◽

Freeze Drying ◽

Survival Rates ◽

Freezing Temperature ◽

Freezing Time ◽

Residual Moisture Content ◽

Drying Process ◽

Residual Moisture ◽

Kefir Grains

The purpose of this study was to investigate how the properties of Mexican kefir grains (MKG) are affected by the operating parameters used in the freeze-drying process. The factors investigated were the freezing time (3–9 h), freezing temperature (−20 to −80 °C), pressure (0.2–0.8 mbar), and lyophilization time (5–20 h). The maximum range of change and one-way analysis of variance showed that lyophilization time and freezing time significant affects (p < 0.05) the response variables, residual moisture content and water activity, and pressure had a significant effect on the color difference and survival rate of probiotic microorganisms. The best drying conditions were a freezing time of 3 h, a freezing temperature of −20 °C, a pressure of 0.6 mbar, and a lyophilization time of 15 h. Under these conditions, we obtained a product with residual moisture content below 6%, water activity below 0.2, and survival rates above 8.5 log cfu per gram of lactic acid bacteria and above 8.6 log for yeast.

Download Full-text

Characterization of Hazelnut Milk Powders: A Comparison of Spray-Drying and Freeze-Drying

International Journal of Food Engineering ◽

10.1515/ijfe-2018-0085 ◽

2018 ◽

Vol 14 (11-12) ◽

Cited By ~ 3

Author(s):

Ertan Ermis ◽

Kübra Özkan Güner ◽

Mustafa Tahsin Yilmaz

Keyword(s):

Spray Drying ◽

Freeze Drying ◽

Milk Powder ◽

Angle Of Repose ◽

Drying Process ◽

Residual Moisture ◽

Hausner Ratio ◽

Powder Samples ◽

Supporting Material

Abstract Production of hazelnut milk powder (HMP) was investigated using maltodextrin (MD) as supporting material. Spray-drying and freeze-drying techniques were used to obtain the powder material. MD was added at concentrations of 5%, 10% and 15% (w/w) prior to drying. The powder properties were evaluated by determining flowing properties (Hausner ratio and angle of repose), thermal behaviour using DSC, molecular properties using FTIR, solubility and zeta potential. Hausner Ratio for both spray dried (SDHMP) and freze-dried (FDHMP) samples varied from 1.30 to 1.64 corresponding to very poor flow. The FDHM powder samples exhibited slightly lower Hausner Ratio values than SDHM powders. FTIR spectras showed that both SDHM and FDHM exhibited similar absorbance characteristics with slight differences. Lower endothermic transition temperatures were recorded from FDHMP when compared to SDHMP. The solubility in water for both powder samples ranged from 20 to 65 % depending on the drying method and MD content. Based on the residual moisture content, water activity, solubility and flowability, spray drying process was found to produce better quality powders compared to freeze drying process.

Download Full-text

Survival of Listeria monocytogenes During the Manufacture and Storage of Nonfat Dry Milk

Journal of Food Protection ◽

10.4315/0362-028x-48.9.740 ◽

1985 ◽

Vol 48 (9) ◽

pp. 740-742 ◽

Cited By ~ 44

Author(s):

MICHAEL P. DOYLE ◽

LOUISE M. MESKE ◽

ELMER H. MARTH

Keyword(s):

Listeria Monocytogenes ◽

Spray Drying ◽

Skim Milk ◽

Inlet Temperature ◽

Outlet Temperature ◽

Drying Process ◽

Dry Milk ◽

Nonfat Dry Milk ◽

And Storage ◽

Moisture Resistant

The ability of Listeria monocytogenes to survive in skim milk during spray drying and to persist in nonfat dry milk during storage was examined. Concentrated (30% solids) and unconcentrated skim milks were inoculated with ca. 105 to 106 L. monocytogenes/ml and spray dried (inlet temperature, 165 ± 2°C; outlet temperature 67 ± 2°C) to a moisture content of 3.6 to 6.4%. The nonfat dry milk was packaged in moisture-resistant film and stored at 25°C for up to 16 wk. A reduction of ca. 1 to 1.5 log10 L. monocytogenes/g occurred during the spray drying process, irrespective of whether the milk was concentrated or not before spray drying. The organism progressively died during storage at 25°C, with a >4-log10 CFU/g decrease occurring within 16 wk of storage.

Download Full-text

Impact of the freeze-drying process on product appearance, residual moisture content, viability, and batch uniformity of freeze-dried bacterial cultures safeguarded at culture collections

Applied Microbiology and Biotechnology ◽

10.1007/s00253-016-7359-1 ◽

2016 ◽

Vol 100 (14) ◽

pp. 6239-6249 ◽

Cited By ~ 4

Author(s):

Jindrich Peiren ◽

Ann Hellemans ◽

Paul De Vos

Keyword(s):

Moisture Content ◽

Freeze Drying ◽

Residual Moisture Content ◽

Drying Process ◽

Residual Moisture ◽

Culture Collections ◽

Bacterial Cultures ◽

Freeze Dried ◽

Product Appearance

Download Full-text

Color formation and Maillard reactions during the spray drying process of skim milk and model systems

Journal of Food Process Engineering ◽

10.1111/jfpe.13936 ◽

2021 ◽

Author(s):

Zelin Zhou ◽

Timothy Langrish

Keyword(s):

Spray Drying ◽

Skim Milk ◽

Model Systems ◽

Drying Process ◽

Maillard Reactions ◽

Color Formation

Download Full-text

The Viability of Lactobacillus plantarum From Intestines of Laying Ducks Encapsulated With Arabic Gum and Skimmed Milk

Jurnal Ilmu dan Teknologi Hasil Ternak ◽

10.21776/ub.jitek.2021.016.03.6 ◽

2021 ◽

Vol 16 (3) ◽

pp. 190-199

Author(s):

Badat Muwakhid ◽

Anik Maunatin ◽

Anif Mukaromah Wati

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Spray Drying ◽

Skim Milk ◽

Plate Count ◽

Resistance Testing ◽

Drying Process ◽

Arabic Gum ◽

Before And After ◽

Skimmed Milk

The aim of this study was to evaluate the effect of the types of encapsulation materials, that is skimmed milk and Arabic gum on two probiotics Lactic Acid Bacteria (LAB), including L. plantarum DJ2 and L. plantarum DJ3. The methods of this study were separated into two stages that is probiotic resistance testing during the spray drying process and the viability of LAB after spray drying during storage of probiotic powder for one month at 4oC. Changes in the viability of LAB probiotics before and after the drying process using spray drying were determined by the total plate count. The viability of lactic acid bacteria (LAB) was observed every week for one month of storage at 4oC. The results showed that different encapsulation materials had significant different (P ≤ 0.05) on changes in resistance of probiotics powder during spray drying process. The use of Arabic gum could increase the resistance of probiotics during the spray drying process, meanwhile, the use of skimmed milk was better to be able to maintain the viability of dry probiotic powder both on L.plantarum DJ2 and L.plantarum DJ3 during storage. After four weeks of storage, there was mold and yeast in the skimmed milk and Arabic gum materials. In conclusion, both Arabic gum and skim milk could be used for encapsulation where storage of dry probiotic products is recommended during one month at 4 oC.

Download Full-text

Death Kinetics of Lactobacillus bulgaricus in a Spray Drying Process

Journal of Food Protection ◽

10.4315/0362-028x-58.8.934 ◽

1995 ◽

Vol 58 (8) ◽

pp. 934-936 ◽

Cited By ~ 12

Author(s):

P. C. TEIXEIRA ◽

M. H. CASTRO ◽

R. M. KIRBY

Keyword(s):

Spray Drying ◽

Skim Milk ◽

Lactobacillus Bulgaricus ◽

Outlet Temperature ◽

Thermodynamic Quantities ◽

Survival Ratio ◽

First Order Kinetics ◽

Air Temperatures ◽

Entropy Of Activation ◽

Death Kinetics

Survival of Lactobacillus bulgaricus during spray drying was studied at various outlet air temperatures. During spray drying the logarithmic survival ratio decreased with increased outlet air temperature with first-order kinetics; the pseudo-z value for Lactobacillus bulgaricus was 17.3°C. Plots of the death-rate constant for Lactobacillus bulgaricus versus reciprocal outlet temperature during spray drying in skim milk show a curve with two different activation energies (Ea). The calculated Ea values were 33.47 kJ/mol above 70°C and 85.77 kJ/mol below 70°C. Thermodynamic quantities for spray drying of Lactobacillus bulgaricus are also presented. Results show that the relationship between the entropy of activation and the enthalpy of activation for both spray drying and heating in liquid medium is linear, with all the data for drying falling in the range of a negative entropy.

Download Full-text