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Impact of Freeze and Spray Drying on the Retention of Probiotic Properties of Lactobacillus fermentum: An in vitro Evaluation Model.

Madhu, A. N. and Awasthi, Sharda Prasad and Bhasker, K. and Praveen Kumar, Reddy and Prapulla, S. G. (2011) Impact of Freeze and Spray Drying on the Retention of Probiotic Properties of Lactobacillus fermentum: An in vitro Evaluation Model. International Journal of Microbiological Research, 2 (3). pp. 243-251.

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Abstract

Lactic acid bacteria (LAB) isolated from Kanjika was phenotypically and genotypically characterized as Lactobacillus fermentum and its probiotic properties were evaluated in vitro. Preparation of concentrated starter cultures via freeze drying and spray drying is of practical importance to dairy and food industries. This work involved the study of the effects of these techniques on the viability and retention of the key probiotic properties like acid and bile tolerance, cholesterol assimilation of L. fermentum. Maximum of 94% survivability was achieved in L. fermentum freeze dried with non-fat skimmed milk (NFSM) in comparison with 89% survivability of cells freeze dried with maltodextrin (MDX). Percentage survival was significantly higher (P<0.05) when 1% cells (w/v) of L. fermentum was spray dried either with MDX (86.5%) or NFSM (88.1% ), in comparison with 3% cells spray dried either with MDX (81.9% ) or NFSM (85.7%). Key probiotic properties like pH tolerance, bile tolerance, antimicrobial activity and cholesterol assimilation behavior were found to be retained to a significant extent after freeze and spray drying. The present study highlights that freeze drying and spray drying of L. fermentum with MDX as a carrier may be a cost effective way of producing large quantities of stable preparations retaining functional properties for nutraceutical application.

Item Type: Article
Uncontrolled Keywords: Probiotics Nutraceuticals Kanjika Lactobacillus fermentum Freeze drying Spray drying
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
600 Technology > 08 Food technology > 09 Food Microbiology
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Apr 2013 06:38
Last Modified: 29 Dec 2016 12:58
URI: http://ir.cftri.com/id/eprint/11197

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