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Comparative survival and evaluation of functional probiotic properties of spray‐dried lactic acid bacteria
Author(s) -
REDDY KANCHI BHASKER PRAVEEN KUMAR,
MADHU ARENAHALLI NINGEGOWDA,
PRAPULLA SIDDALINGAIYA GURUDUTT
Publication year - 2009
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2009.00480.x
Subject(s) - pediococcus acidilactici , probiotic , maltodextrin , food science , lactic acid , lactobacillus salivarius , lactobacillus plantarum , chemistry , lactobacillus , spray drying , bacteria , biology , fermentation , chromatography , genetics
The effect of spray drying on the viability and retention of key probiotic properties like acid and bile tolerance and cholesterol assimilation of three probiotic lactic acid bacteria (LAB) ( Lactobacillus plantarum CFR 2191, Lactobacillus salivarius CFR 2158 and Pediococcus acidilactici CFR 2193) has been studied. More than 97% survival was exhibited by the three LAB (1% cell suspension) spray dried with maltodextrin and nonfat skimmed (NFSM) as carriers. LAB cultures spray dried with maltodextrin showed significantly greater (P ≤ 0.05) retention of functional properties than those with NFSM. The results highlight a cost‐effective way of producing large quantities of selected probiotic cultures with functional properties for neutraceutical application.