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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Lactobacillus kefir Spray drying Protectants Survival
Contexto Educativo
Citação
GOLOWCZYC, Marina A....[et al] - Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions. Biotechnology Letters. ISSN 1573-6776, Vol. 33 n.º 4 (2011), 681-686
Editora
Springer