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Interactions Between Drying Process And Fermentation Conditions Affect Probiotic Production

June 23, 2011: 11:48 AM EST
Researchers found that interactions between low-temperature vacuum drying process parameters and fermentation conditions have significant influence on the survival, metabolic activity, and residual water content of bacterial strains Lactobacillus paracasei ssp.paracasei, Lactobacillus delbrueckii ssp. Bulgaricus, and Bifidobacterium lactis, which are being produced as food supplements. Researchers changed and optimized shelf temperature and chamber pressure by response surface methodology in order to study survival and residual water content. Results showed that bacteria's survival rate following low-temperature vacuum drying is comparable to that of freeze drying.
S.A.W. Bauer, S. Schneider, J. Behr, U. Kulozik, P. Foerst, "Combined influence of fermentation and drying conditions on survival and metabolic activity of starter and probiotic cultures after low-temperature vacuum drying", Journal of Biotechnology, June 23, 2011, © Elsevier B.V.
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