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Spray Drying of Lactococcus lactis ssp. lactis C2 and Cellular Injury
Author(s) -
FU WANYIN,
ETZEL MARK R.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb05636.x
Subject(s) - lactococcus lactis , starter , lactic acid , chemistry , food science , spray drying , dehydration , fermentation starter , viability assay , chromatography , biochemistry , bacteria , cell , biology , genetics
Starter cultures were spray‐dried at five outlet‐air temperatures using four concentrations of cells in the feed solution. Powders made using the lowest outlet‐air temperature and the highest cell concentration had the highest viability. Storage at 4°C for 3 mo caused a 34–86% loss of viability. Cellular injury resulted from dehydration, and exposure to high temperatures in the atomizer and during droplet drying. Lactic acid production was similar for frozen, freeze‐dried and spray‐dried cultures made from a single cell paste. The lag time before lactic acid production was apparently an inherent characteristic of each specific cell paste.