Combined influence of growth and drying conditions on the activity of dried lactobacillus plantarum
The production of active dried starter cultures can be influenced at several levels in the production process. In this paper the following process factors are discussed: osmotic stress during growth and cell density prior to drying. Contradicting results are reported in the literature on the influence of osmotic stress during growth on the residual activity after drying. The combined approach in which two process factors were studied at a time resulted in an explanation for the discrepancy in earlier work. The cell density prior to drying had an important influence on the glucose fermenting activity after drying. Residual activities ranging from 0.10 to 0.83 were achieved using initial cell densities between 0.025 and 0.23 g of cell/g of sample, respectively. The drying tolerance of cells grown with osmotic stress of 1 M NaCl was low (residual activity = 0. 06) and was not related to the cell density prior to drying. The influence of osmotic stress during growth on the drying tolerance of Lactobacillus plantarum was dependent on the cell density prior to drying.
Linders
LJM
Division of Food and Bioprocess Engineering and Division of Industrial Microbiology, Department of Food Technology and Nutricional Sciences, Wageningen Agricultural University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.
Kets
EPW
de Bont JAM
van't Riet K