Spray Drying, Freeze Drying, or Freezing of Three Different Lactic Acid Bacteria Species |
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| Authors: | BRIAN C. S. TO MARK R. ETZEL |
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| Affiliation: | Authors To and Etzel are with the Dept. of Food Science, 1605 Linden Drive, Univ. of Wisconsin, Madison, WI 53706-1519. |
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| Abstract: | Lactococcus lactis ssp. cremoris D11, Lactobacillus casei ssp. pseudo-plantarum UL137, and Streptococcus thermophilus CH3TH, were separately frozen, freeze dried or spray dried, and tested for survival and lactic acid production before and after processing. Virtually all cells survived freezing. Of the survivors, 60 to 70% survived the dehydration step of freeze drying. In contrast to freezing and freeze drying, spray drying caused considerable delay in lactic acid production and reduction in survival. After spray drying, survival was greatest for S. thermophilus and lowest for Lc. cremoris. |
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| Keywords: | lactic acid bacteria spray drying freeze drying freezing |
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