학술논문
Influence of freeze-drying and spray-drying preservation methods on survivability rate of different types of protectants encapsulated Lactobacillus acidophilusFTDC 3081
Document Type
Article
Author
Source
Bioscience, Biotechnology, and Biochemistry; September 2020, Vol. 84 Issue: 9 p1913-1920, 8p
Subject
Language
ISSN
09168451; 13476947
Abstract
ABSTRACTThe aims of this study were to compare the effectiveness of different drying methods and to investigate the effects of adding a series of individual protectant such as skim milk, sucrose, maltodextrin, and corn starch for preserving LactobacillusacidophilusFTDC 3081 cells during spray and freeze-drying and storage at different temperatures. Results showed a remarkable high survival rate of 70–80% immediately after spray- and freeze-drying in which the cell viability retained at the range of 109to 1010CFU/mL. After a month of storage, maltodextrin showed higher protective ability on both spray- and freeze-dried cells as compared to other protective agents at 4°C, 25°C, and 40°C. A complete loss in viability of spray-dried L. acidophilusFTDC 3081 was observed after a month at 40°C in the absence of protective agent.