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New Probiotic Processing Technology Is More Gentle On Bacterial Strains

July 6, 2011: 12:00 AM EST
German scientists have developed an eco-friendly technology for gently vacuum-drying less robust probiotic bacterial strains for use during food production. The new method will allow food manufacturers to incorporate underused probiotic strains in functional foods and supplements. The current production process involves freeze drying, which destroys some probiotic bacteria strains and uses a lot of energy. In the newly developed technology – called low temperature vacuum drying (LTVD) – the bacteria remain in a liquid state and easily survive. And vacuum drying requires 40 percent less energy than conventional freeze drying.
P. Foerst, et al., "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, July 06, 2011, © The Institution of Chemical Engineers
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