Viability of Lactobacillus casei after spray drying, subsequent rehydration and storage | |
| Author | Wichittra Supangkaratana |
| Call Number | AIT Thesis no.FB-05-06 |
| Subject(s) | Spray drying Lactic acid industry Freeze-drying Fermentation products industry |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-05-06 |
| Abstract | In this study, spray drying process of Lactohacillis casei, lactic acid bacteria with prohiotic potential, was investigated to preserve and extend shelf life of culture in form of dried powder. The effect of various process parameters were evaluated for selecting optimum operating conditions. The spray drying process was conducted at inlet air temperature of 150, 170, and 190°C and outlet air temperature of 60, 70, and 80°C. The results revealed that viability of cells and moisture content of powder were decreased by increasing both inlet and outlet air temperature. The highest survival (50%) was obtained from using inlet and outlet air temperature of 150°C and 60°C, respectively. Effect of additive proportions revealed that spray drying at 50:50 combination of skim milk to maltodextrin resulted in the highest cell survival of 77.27%. During storage for 60 days at 4°C and 25°C, survival of L. casei was higher at the lower storage temperature. Furthermore, spray dried culture and freeze dried culture were compared in term of cell viability over 60 day-storage. At the beginning of storage period, spray dried culture showed lower cell viability; however viability of spray dried culture was more stable and higher than that of freeze drying during storage. The powder of L. casei was used as an adjunct inoculum in production of yogurt and mayonnaise. Final prohiotic numbers in yogurt and mayonnaise were 6.1 x 108 CFU/g and 1.5 x 106 CFU/g, respectively, after 4 weeks of storage without adversely affecting sensory characteristics of products. The evidence suggests that prohiotic spray dried powder is a useful dietary adjunct for supplement to food products as these examples for yogurt and mayonnaise production |
| Year | 2005 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-05-06 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noornhorm; |
| Examination Committee(s) | Vinod K. Jindal ;Sudip K. Rakshit; |
| Scholarship Donor(s) | Royal Thai Government Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2005 |