Survival of Lactobacillus helveticus entrapped in Ca-alginate in relation to water content, storage and rehydration.
Lactobacillus helveticus CNRZ 303 entrapped in Ca-alginate gel beads was investigated for improved survival and stability during fluidized-bed drying, storage and rehydration. Addition of protective solutes was very important. Studies of the conditions showed that inactivation of entrapped L. helveticus started when the water content exceeded 0.3-0.4 g H2O (g dry wt)-1 for adonitol, glycerol and reconstituted non fat milk solids (NFSM). With Ringer's solution (control) and betaine, the fall in viability was evident above 1 g H2O (g dry wt)-1. Drying down to 0.2 g H2O (g dry wt)-1 required the removal of 98.5-98.9% of the water. The best survival rate with the least injured cells among survivors was experienced with adonitol and NFMS, respectively, 71% and 57% (compared to the initial) immediately after dehydration. Adonitol and NFMS were also best for survival during storage. The highest cell recovery was obtained by rehydrating the cells in cheese whey permeate between 20-30 degrees C done at pH 6.0-7.0, satisfying the demands for cell survival, repair and slow swelling (adaptions).
Selmer-Olsen
E
Department of Food Science, Agricultural University of Norway, PO Box 5036, N-1432 Ås, Norway.
Sørhaug
T
Birkeland
SE
Pehrson
R