Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions

MARINA GOLOWCZYC; CARLA GEREZ; JOANA SILVA; ANALÍA ABRAHAM; GRACIELA DE ANTONI; PAULA TEIXEIRA

BIOTECHNOLOGY LETTERS

SPRINGER

Año: 2011 vol. 33 p. 681 - 686

0141-5492

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 30C) 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.