AIMS: This work aims to investigate the survival of Lactobacillus kefir CIDCA 8348, Lactobacillus plantarum CIDCA 83114 and Saccharomyces lipolytica CIDCA 812, all isolated from kefir, during spray drying and subsequent storage. METHODS AND RESULTS: Micro-organisms were grown in De Man, Rogosa, Sharpe (MRS) or yeast medium (YM) medium and harvested in the stationary phase of growth. The thermotolerance in skim milk (D and Z values), the survival of spray drying at different outlet air temperatures and subsequent storage in different conditions during 150 days were studied. The resistance to the heat treatments was higher in Lact. plantarum compared to Lact. kefir and S. lipolytica. The three micro-organisms studied varied considerably in their ability to survive to spray drying processes. Lactobacillus plantarum showed the highest survival rate for all the tested outlet air temperatures and also to the further storage in the dried state. The survival rates of Lact. kefir and S. lipolytica through drying and subsequent storage in the dried state decreased when the drying outlet air temperatures increased. CONCLUSIONS: Spray drying is a suitable method to preserve micro-organisms isolated from kefir grains. A high proportion of cells were still viable after 80 days of storage at refrigerated temperatures. SIGNIFICANCE AND IMPACT OF STUDY: It is the first report about spray-dried probiotic strains isolated from kefir grain and contributes to the knowledge about these micro-organisms for their future application in novel dehydrated products.
AIMS: This work aims to investigate the survival of Lactobacillus kefir CIDCA 8348, Lactobacillus plantarum CIDCA 83114 and Saccharomyces lipolytica CIDCA 812, all isolated from kefir, during spray drying and subsequent storage. METHODS AND RESULTS: Micro-organisms were grown in De Man, Rogosa, Sharpe (MRS) or yeast medium (YM) medium and harvested in the stationary phase of growth. The thermotolerance in skim milk (D and Z values), the survival of spray drying at different outlet air temperatures and subsequent storage in different conditions during 150 days were studied. The resistance to the heat treatments was higher in Lact. plantarum compared to Lact. kefir and S. lipolytica. The three micro-organisms studied varied considerably in their ability to survive to spray drying processes. Lactobacillus plantarum showed the highest survival rate for all the tested outlet air temperatures and also to the further storage in the dried state. The survival rates of Lact. kefir and S. lipolytica through drying and subsequent storage in the dried state decreased when the drying outlet air temperatures increased. CONCLUSIONS: Spray drying is a suitable method to preserve micro-organisms isolated from kefir grains. A high proportion of cells were still viable after 80 days of storage at refrigerated temperatures. SIGNIFICANCE AND IMPACT OF STUDY: It is the first report about spray-dried probiotic strains isolated from kefir grain and contributes to the knowledge about these micro-organisms for their future application in novel dehydrated products.
Authors: Sergei V Kalenov; Mariia G Gordienko; Ekaterina D Murzina; Daniil Y Poberezhniy; Dmitry V Baurin; Natalia E Suzina; Alexander N Morozov; Liubov M Yakubovich; Alexey A Belov; Victor I Panfilov; Oksana V Yarovaya; Michail M Il'in; Vladimir V Sorokin; Dmitry A Skladnev Journal: Extremophiles Date: 2018-02-17 Impact factor: 2.395
Authors: Paula Carasi; Mariángeles Díaz; Silvia M Racedo; Graciela De Antoni; María C Urdaci; María de los Angeles Serradell Journal: Biomed Res Int Date: 2014-05-13 Impact factor: 3.411
Authors: María A Correa Deza; Mariana Grillo-Puertas; Susana Salva; Viviana A Rapisarda; Carla L Gerez; Graciela Font de Valdez Journal: PLoS One Date: 2017-06-08 Impact factor: 3.240
Authors: Natalia Sosa; Esteban Gerbino; Marina A Golowczyc; Carolina Schebor; Andrea Gómez-Zavaglia; E Elizabeth Tymczyszyn Journal: Front Microbiol Date: 2016-05-03 Impact factor: 5.640