Cellular injuries on spray‐dried Lactobacillus rhamnosus GG and its stability during food storage

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dc.contributor.authorOluwaseun Sunny‐Roberts, Elizabeth
dc.contributor.authorKnorr, Dietrich
dc.date.accessioned2017-10-26T12:13:12Z
dc.date.available2017-10-26T12:13:12Z
dc.date.issued2011
dc.descriptionDieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG geförderten) Allianz- bzw. Nationallizenz frei zugänglich.de
dc.descriptionThis 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.en
dc.description.abstractPurpose: 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.en
dc.identifier.issn0034-6659
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/7024
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-6345
dc.language.isoen
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/
dc.subject.ddc630 Landwirtschaft und verwandte Bereiche
dc.subject.ddc640 Hauswirtschaft und Familie
dc.subject.otherbacteriaen
dc.subject.othermicrobiologyen
dc.subject.othercytologyen
dc.subject.otherfood productsen
dc.titleCellular injuries on spray‐dried Lactobacillus rhamnosus GG and its stability during food storageen
dc.typeArticle
dc.type.versionpublishedVersion
dcterms.bibliographicCitation.doi10.1108/00346651111132466
dcterms.bibliographicCitation.issue3
dcterms.bibliographicCitation.journaltitleNutrition and food scienceen
dcterms.bibliographicCitation.originalpublishernameEmerald
dcterms.bibliographicCitation.originalpublisherplaceBingley
dcterms.bibliographicCitation.pageend200
dcterms.bibliographicCitation.pagestart191
dcterms.bibliographicCitation.volume41
tub.accessrights.dnbdomain
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Lebensmittelbiotechnologie und -prozesstechnikde
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Lebensmittelbiotechnologie und -prozesstechnikde
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlin

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