Survival of spray-dried <Emphasis Type="Italic">Lactobacillus kefir</Emphasis> is affected by different protectants and storage conditions |
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| Authors: | Marina A Golowczyc Carla L Gerez Joana Silva Analía G Abraham Graciela L De Antoni Paula Teixeira |
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| Institution: | 1.CBQF/Escola Superior de Biotecnologia,Universidade Católica Portuguesa,Porto,Portugal;2.Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA–CONICET La Plata), Facultad de Ciencias Exactas,UNLP,La Plata,Argentina;3.Cátedra de Microbiología, Facultad de Ciencias Exactas,UNLP,La Plata,Argentina;4.área bioquímica y control de alimentos, Facultad de Ciencias Exactas,UNLP,La Plata,Argentina;5.Centro de Referencia para Lactobacilos (CERELA),Tucumán,Argentina |
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| 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. |
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