Double use of concentrated sweet whey for growth and spray drying of probiotics: Towards maximal viability in pilot scale spray dryer

作者：Huang, Song; Mejean, Serge; Rabah, Houem; Dolivet, Anne; Le Loir, Yves; Chen, Xiao Dong^*; Jan, Gwenael; Jeantet, Romain^*; Schuck, Pierre

来源：Journal of Food Engineering, 2017, 196: 11-17.

DOI：10.1016/j.jfoodeng.2016.10.017

• Probiotics
• Spray-drying
• Multi-stage drying
• Sweet whey
• Storage
• Simulated digestion

Spray-drying is expected to be a cost-efficient way to produce probiotic powders. Indeed, a novel simplified process was recently reported, using concentrated sweet whey (30 wt %) as a sole medium for both growth and spray drying of probiotics. The feasibility of scaling up this process was validated in the present work with a semi industrial pilot scale spray dryer. A multi-stage mild-conditions drying process, coupling spray-drying with belt drying and fluid-bed drying, was also applied in this work, in which the final probiotic survival was improved to approximately 100% (>10(9) CFU g(-1)). The change of probiotic viability in the powders was monitored during a 6-month storage, which indicated that storage temperature and moisture content of powders play crucial roles in the stability of probiotic powders. Moreover, spray-drying afforded a strain-dependent enhancement of bacterial tolerance in simulated intestinal fluid, in comparison with fresh cultures.

• 出版日期2017-3
• 单位苏州大学