Double use of concentrated sweet whey for growth and spray drying of probiotics: Towards maximal viability in pilot scale spray dryer - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Journal of Food Engineering Année : 2017

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

Résumé

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% (>109 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
Fichier non déposé

Dates et versions

hal-01391136 , version 1 (02-11-2016)

Identifiants

Citer

Song Huang, Serge Mejean, Houem Rabah, Anne Dolivet, Yves Le Loir, et al.. Double use of concentrated sweet whey for growth and spray drying of probiotics: Towards maximal viability in pilot scale spray dryer. Journal of Food Engineering, 2017, 196, pp.11-17. ⟨10.1016/j.jfoodeng.2016.10.017⟩. ⟨hal-01391136⟩
119 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More