Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

ELSEVIER SCIENCE BV

Año: 2010

0168-1605

The injuries caused by spray drying (SD) of three potential probiotic lactobacilli isolated from kefir grains and 24fir grains and 24 the impact on some probiotic properties, were evaluated. Results demonstrated that Lactobacillus plantarum 25Lactobacillus plantarum 25 83114 and L. kefir 8321 showed a slight reduction of viability (0.11 and 0.29 log CFU/ml respectively) after SD 26L. kefir 8321 showed a slight reduction of viability (0.11 and 0.29 log CFU/ml respectively) after SD 26 process, and L. kefir 8348 was found to be more sensitive to the process with a reduction in viability of 27L. kefir 8348 was found to be more sensitive to the process with a reduction in viability of 27 0.70 log CFU/ml. Neither membrane damage, evaluated by increased sensitivity to NaCl, lysozyme, bile 2828 salt and penicillin G, nor changes in acidifying activity in MRS and milk by lactobacilli were detected after 2929 SD. L. plantarum 83114 and L. kefir 8321 after SD did not lose their capacity to adhere to intestinal cells. 30L. plantarum 83114 and L. kefir 8321 after SD did not lose their capacity to adhere to intestinal cells. 30 Nevertheless, L. kefir 8348 showed a significant loss of adhesion capacity after SD. In addition, rehydrated 31L. kefir 8348 showed a significant loss of adhesion capacity after SD. In addition, rehydrated 31 spray-dried L. kefir 8321 retained the ability to protect against Salmonella invasion of intestinal cells. This 32L. kefir 8321 retained the ability to protect against Salmonella invasion of intestinal cells. This 32 effect was observed when L. kefir is co-incubated with Salmonella before invasion assay. 33L. kefir is co-incubated with Salmonella before invasion assay. 33 This work shows that the membrane integrity evaluated by indirect methods and some probiotic properties of 3434 lactobacilli isolated from kefir did not change significantly after SD, and these powders could be used in 35fir did not change significantly after SD, and these powders could be used in 35 functional foods applications.