Improving cell viability with protective agent, carrier support and stability agent of Candida tropicalis TISTR 5922 starter powder

Abstract

A pure culture of Candida tropicalis TISTR 5922 was used as a starter culture in Ka - nom Tuay - fu production which is a Thai traditional food. The objective of this research was to improve the viability of C. tropicalis TISTR 5922 starter powder by 15% glucose (w/v) with a different protective agent (milk powder, skim milk powder and sweet whey powder) at 5, 10 and 15% (w/v)), carrier supports (rice flour, corn flour, wheat flour and cassava flour), which can enhance the survival by stability agents (gelatin, Arabic gum and maltodextrin at 1, 2 and 3% (w/v)), and drying at 40°C. The results showed that 15% glucose with 10% skim milk powder for protective agents, rice flour for carrier support and 3% Arabic gum as for stability agent were well processed. It also showed high cell viability of 8.45 log CFU/g. The starter powder had the moisture content and water activity at 7.15±0.48% and 0.40±0.04, respectively. The results indicated that good physical properties of starter powder were obtained.