Effects of initial cell concentration, growth phase, and process parameters on the viability of Lactobacillus rhamnosus GG after spray drying

Abstract

During spray drying, probiotics encounter several stresses which can reduce their viability. To obtain powder with a sufficient amount of viable probiotics, we evaluated the effects of different process parameters, such as initial cell concentration and the bacterial growth phase, on the viability of the model probiotic Lactobacillus rhamnosus GG. Increasing the initial biomass did not positively impact bacterial viability after spray drying. For growth, we found that stationary grown bacterial cells were more resistant to the spray-drying process than mid-log grown cells, probably owing to an initiated stress response. Furthermore, a full factorial 3³ design was used to assess the influence of three different conditions of inlet temperature, feed rate, and atomizing air flow on the outlet temperature and bacterial viability after spray drying. As expected, inlet temperature had the largest influence on both outlet temperature and log-reduction in bacterial viability. An interaction effect was also observed between feed rate and inlet temperature. Considering the viability of L. rhamnosus GG, the optimal outlet temperature ranged between 50 and 60 °C for obtaining powders with the lowest log-reductions in viability.