title: Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions.
abstract: Survival of two Lactobacillus kefir strains after spray drying in reconstituted skim milk with or without the addition of 12.5 g monosodium glutamate/l, 20 g sucrose/l, or 20 g fructo-oligosaccharides (FOS)/l and during subsequent storage under different conditions of temperature (20 and 30°C) and relative humidity (RH) (0, 11 and 23%) was evaluated. After being dried, L. kefir 8321 and L. kefir 8348 had a decrease in viability of 0.29 and 0.70 log cfu/ml respectively, while the addition of different protectants improved the survival of both strains significantly. During storage, bacterial survival was significantly higher under lower conditions of RH (0-11%), and monosodium glutamate and FOS proved to be the best protectants.
authors.affiliation: Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CONICET La Plata), Facultad de Ciencias Exactas, UNLP, La Plata, Argentina.
authors.forename: Marina A
authors.initials: MA
authors.lastname: Golowczyc
authors.forename: Carla L
authors.initials: CL
authors.lastname: Gerez
authors.forename: Joana
authors.initials: J
authors.lastname: Silva
authors.forename: Analía G
authors.initials: AG
authors.lastname: Abraham
authors.forename: Graciela L
authors.initials: GL
authors.lastname: De Antoni
authors.forename: Paula
authors.initials: P
authors.lastname: Teixeira
mesh_terms: D000818:Animals; D003890:Desiccation; D005503:Food Additives / Q000494:pharmacology*; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation; D006358:Hot Temperature; D007778:Lactobacillus / Q000187:drug effects* / Q000502:physiology*; D050296:Microbial Viability / Q000187:drug effects; D008892:Milk / Q000382:microbiology*; D011208:Powders; D013696:Temperature
chemical_list: D005503:Food Additives; D011208:Powders