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Main Title: Cellular injuries on spray‐dried Lactobacillus rhamnosus GG and its stability during food storage
Author(s): Oluwaseun Sunny‐Roberts, Elizabeth
Knorr, Dietrich
Type: Article
Language Code: en
Abstract: Purpose: This paper aims to evaluate the cellular injuries associated with spray‐drying of Lactobacillus rhamnosus GG (LGG) in trehalose/monosodium glutamate (MSG) media by means of flow cytometry measurements; and also whether, and to what extent, the probiotic remain stable and viable in food formulations. Design/methodology/approach: Spray‐drying was applied in the production of trehalose‐based preparations containing LGG. To gain more insights on the cellular damages that must have occurred during drying, flow cytometric analysis was applied in combination with carboxyfluorescein diacetate (cFDA) and PI stains. Spray‐dried samples were observed by scanning electron microscopy (SEM). The storage stability of spray‐dried LGG was monitored in food samples over a period of time. Findings: It was observed that during spray‐drying, 1.80×109 CFU/ml viable counts, which were equivalent of 68.8 per cent cells, were recovered in trehalose matrices but on incorporating 12.5 g/l MSG as a carrier component, survival rates were significantly improved. Density plot analysis showed a higher degree of membrane damage in cells spray‐dried in trehalose without MSG. SEM revealed no difference in the shapes and surfaces of spray‐dried samples. Evaluation of the recovery rates of LGG, initial count of ~109 CFU/ml or g, at storage time intervals revealed a minimum level of ~105 CFU/ml in apple juice after 12 days and ~107 CFU/g in chocolate beverages after ten weeks.
Issue Date: 2011
Date Available: 26-Oct-2017
DDC Class: 630 Landwirtschaft und verwandte Bereiche
640 Hauswirtschaft und Familie
Subject(s): bacteria
food products
Journal Title: Nutrition and food science
Publisher: Emerald
Publisher Place: Bingley
Volume: 41
Issue: 3
Publisher DOI: 10.1108/00346651111132466
Page Start: 191
Page End: 200
ISSN: 0034-6659
Notes: Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG geförderten) Allianz- bzw. Nationallizenz frei zugänglich.
This publication is with permission of the rights owner freely accessible due to an Alliance licence and a national licence (funded by the DFG, German Research Foundation) respectively.
Appears in Collections:FG Lebensmittelbiotechnologie und -prozesstechnik » Publications

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