Abstract
The culture of an aquaculture probiotic, i.e., Arthrobacter sp., CW9, was spray dried with different carriers/protectants, in which Scan Electric Microscope (SEM) was used to analyze the surface of micro-paticles produced by spray-drying. Matrix of protectants, inlet temperature and feed rate were optimized according to the survival rate after spray drying. Scanning electron micrographs showed that cracks formed on the particle surface were a key factor in enhancing bacteria survival during spray-drying. Span-60 had synergism with Skim Milk Powder (SMP): trehalose (7.5%: 7.5%, w/v) in protecting Arthrobacter sp., CW9 bacteria from heat injury, unlike SMP with trehalose. Particle size is an important factor influencing bacteria survival during spray drying and particle size itself was influenced by certain additives.
Highlights
During recent decades, there has been increased interest in probiotic foods due to consumer interest in health benefits
A major challenge associated with the application of probiotic cultures in functional foods is the retention of viability during processing
During spray drying of probiotic culture, a suitable carrier medium is essential and reconstituted skim-milk powder would appear to be a suitable carrier medium for an efficient spray drying of probiotic cultures and a wide variety of carriers, including whey protein, trehalose, mono-sodium glutamate, gum acacia, glycerol, betaine, adonitol, sucrose, glucose, inulin, lactose and oligo-saccharides, have been used as protectants for improving the survival of bacteria during this process (Ananta et al, 2004, 2005; Gardiner et al, 2000; Golowczyc et al, 2011; Sunny-Roberts and Knorr, 2009)
Summary
There has been increased interest in probiotic foods due to consumer interest in health benefits. Scan Electric Microscope (SEM) was used for the first time to analyze the surface of micropaticles produced by spray-drying a mixture suspension of several protectants and the culture of an aquaculture probiotic Arthrobacter sp., CW9, to give an insight into the effect of different protectants on the bacteria survival rate. The pH was controlled constantly at 7.0 by feeding with either 2 M NaOH or 2 M HCl. Initial viable cell concentrations of Arthrobacter sp., CW9 in fermentation broth were determined by plating on DPYN agar at 27°C for 24 h.
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