Abstract
Economic preservation methods as fluidized bed drying are not broadly used for lactic acid starter cultures because of the high inactivation during drying. It was found that the concentration of lactic acid during drying is the main reason for the reduction of the viable number. An inactivation kinetics for Lactococcus diacetylactis based on the concentration of lactic acid was developed and transferred to a drying model in which temperature, moisture and lactic acid concentration are considered. A good correlation between the calculated and experimental determined survival rates could be stated.
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