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

dc.creatorGolowczyc, Marina Alejandra
dc.creatorGerez, Carla L.
dc.creatorSilva, Joana
dc.creatorAbraham, Analía Graciela
dc.creatorDe Antoni, Graciela Liliana
dc.creatorTeixeira, Paula
dc.date2010
dc.date2021-05-27T15:20:53Z
dc.date.accessioned2023-07-15T01:50:25Z
dc.date.available2023-07-15T01:50:25Z
dc.identifierhttp://sedici.unlp.edu.ar/handle/10915/119322
dc.identifierissn:1573-6776
dc.identifierissn:0141-5492
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7459791
dc.descriptionSurvival 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 (0, 11 and 23%) was evaluated. After being dried, Lactobacillus kefir 8321 and L. kefir 8348 had a decrease in viability of 0.29 and 0.70 log c.f.u./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 relative humidity (0-11%), and monosodium glutamate and FOS proved to be the best protectants.
dc.descriptionCentro de Investigación y Desarrollo en Criotecnología de Alimentos
dc.formatapplication/pdf
dc.format681-686
dc.languageen
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.rightsCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.subjectQuímica
dc.subjectLactobacillus kefir
dc.subjectProtectants
dc.subjectSpray drying
dc.subjectSurvival
dc.titleSurvival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions
dc.typeArticulo
dc.typePreprint


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