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Probiotic powders prepared by mixing suspension of Lactobacillus salivarius NRRL B-30514 and spray-dried lactose: Physical and microbiological properties

Wang, Anyi ; Lin, Jun ; Zhong, Qixin

Food Research International, January 2020, Vol.127 [Periódico revisado por pares]

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  • Título:
    Probiotic powders prepared by mixing suspension of Lactobacillus salivarius NRRL B-30514 and spray-dried lactose: Physical and microbiological properties
  • Autor: Wang, Anyi ; Lin, Jun ; Zhong, Qixin
  • Assuntos: Probiotics ; Dehydration ; Spray-Dried Lactose ; Viability ; Storage ; Probiotics ; Dehydration ; Spray-Dried Lactose ; Viability ; Storage ; Engineering ; Economics
  • É parte de: Food Research International, January 2020, Vol.127
  • Descrição: [Display omitted] •Lactobacillus salivarius powders were produced by mixing cell suspensions with spray-dried lactose.•Bacterial survival was affected by different lactose: water molar ratios (SLR).•A smaller SLR resulted in a lower hypertonic stress and higher probiotic viability.•A viable but non-culturable state of powdered L. salivarius may exist. Preparation of powdered probiotics is important for storage and application. In this work, a novel method to prepare powdered probiotic ingredients was studied by mixing a Lactobacillus salivarius NRRL B-30514 suspension with amorphous spray-dried lactose at suspension: lactose (v:w) ratios (SLR) of 1:5, 1:15, and 1:25. The simple procedure resulted in lactose-probiotics powders (LPPs) with greater probiotic viability initially and during subsequent 6-month storage at a smaller SLR. In LPPs with SLRs of 1:5 and 1:15, X-ray diffraction spectroscopy and scanning electron microscopy results indicated...
  • Idioma: Inglês

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