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Consumers increasingly require innovative food products with health benefits. Thus, adried orange juice incorporating probiotics could be a novel challenge. In this context, we investigatedwhether different sugars added to the culture media used for growth of two lactic acid bacteriacontributed to their protection during spray drying in orange juice and subsequent storage underdifferent conditions of temperature, light exposure and water activity. Cell viability during passagethrough simulated gastro-intestinal conditions was also investigated. Cells grown in culture mediumcontaining fructose resulted in the worst survival rates during storage. High survival was observedfor cells grown in the presence of lactose, followed by glucose. The survival of dried bacteria wasenhanced at 4  C, water activity of 0.03 and absence of daylight. For cells grown in standard culturemedium and after 12 months of storage at 4  C in orange juice powder (about 109 cfu/mL), therewas a reduction of approximately 2 log-units for both lactic acid bacteria after gastro-intestinaltract passage simulation. Using the conditions of growth and storage investigated, it is possible toimprove the survival rate of lactic acid bacteria and produce an orange juice powder with probioticcharacteristics with shelf life of at least 12 months.info:eu-repo/semantics/publishedVersio

Effect of Different Conditions of Growth and Storage on the Cell Counts of Two Lactic Acid Bacteria after Spray Drying in Orange Juice