Injury Mechanisms of Lactic Acid Bacteria Starter Cultures During Spray Drying: A Review |
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| Authors: | Pimin Gong Xue Han Nditange Shigwedha Wei Song Huaxi Yi |
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| Affiliation: | School of Food Science and Engineering, Harbin Institute of Technology , Harbin , China |
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| Abstract: | Lactic acid bacteria (LAB) starter cultures can be processed by many drying techniques, among which spray drying has great potential. However, injuries of LAB during spray drying lead to a low survival rate. The microbial injuries of LAB during spray drying are specifically induced by dehydration inactivation, thermal inactivation, and balance between the two. To reduce the drying temperature, new drying techniques based on spray drying were tried; that is, low-temperature vacuum–spray drying and spray–freeze drying. |
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| Keywords: | Drying techniques Injury mechanisms Lactic acid bacteria (LAB) Spray drying Starter cultures |
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