Spray Drying of Lactococcus lactis ssp. lactis C2 and Cellular Injury |
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Authors: | WAN-YIN FU MARK R ETZEL |
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Affiliation: | Authors Fu and Etzel are affiliated with the Dept. of Food Science, Univ. of Wisconsin, 7605 Linden Drive, Madison, WI 53706–1519. |
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Abstract: | Starter cultures were spray-dried at five outlet-air temperatures using four concentrations of cells in the feed solution. Powders made using the lowest outlet-air temperature and the highest cell concentration had the highest viability. Storage at 4°C for 3 mo caused a 34–86% loss of viability. Cellular injury resulted from dehydration, and exposure to high temperatures in the atomizer and during droplet drying. Lactic acid production was similar for frozen, freeze-dried and spray-dried cultures made from a single cell paste. The lag time before lactic acid production was apparently an inherent characteristic of each specific cell paste. |
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Keywords: | starter culture lactic acid bacteria spray drying cellular injury |
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