Spray-drying of bacteriocin-producing lactic acid bacteria.

摘要: Cell survival, cellular damage, and antagonistic activity were investigated after spray-drying of four bacteriocin-producing strains lactic acid bacteria: Lactococcus lactis subsp. 140, isolated from natural whey culture producing a narrow-inhibitory spectrum bacteriocin); L. G35, pizza dough nisin; Lactobacillus curvatus 32Y sp. 8Z, dry sausages. Trials performed with bacteria suspended in skimmed milk or directly grown whey. Three air temperatures at the inlet drier (160, 180, 200 degrees C) three flow rates (10, 13, 17 ml/min) assayed. viability bacteriocin dried materials determined immediately process 5, 15, 30, 60 days storage 4 C. There was no significant difference between two feeding suspensions cell always decreasing increase inlet-air temperature. No loss detected reconstituted powders, nor any ability to produce found drying. Investigations sensitivity NaCl revealed only temporary damage bacteria. During for 2 months C, all samples, but mainly lactococcal strains, displayed gradual decrease survival. Bacteriocin remained same level, allowing powders be considered as effective biopreservatives.