Injury Mechanisms of Lactic Acid Bacteria Starter Cultures During Spray Drying: A Review

被引：28
|
作者：
Gong, Pimin [1 ]
Zhang, Lanwei [1 ]
Han, Xue [1 ]
Shigwedha, Nditange [1 ]
Song, Wei [1 ]
Yi, Huaxi [1 ]
Du, Ming [1 ]
Cao, Chenglong [1 ]
机构：
[1] Harbin Inst Technol, Sch Food Sci & Engn, Harbin 150090, Peoples R China
来源：
DRYING TECHNOLOGY | 2014年 / 32卷 / 07期
基金：
中国国家自然科学基金;
关键词：
Spray drying; Starter cultures; Lactic acid bacteria (LAB); Injury mechanisms; Drying techniques; DRIED LACTOBACILLUS-BULGARICUS; GLASS-TRANSITION; PROBIOTIC LACTOBACILLI; COMPARATIVE SURVIVAL; LACTOCOCCUS-LACTIS; HEAT INACTIVATION; WATER ACTIVITY; CELL-SURVIVAL; VIABILITY; PRESERVATION;
D O I：
10.1080/07373937.2013.860458
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Lactic acid bacteria (LAB) starter cultures can be processed by many drying techniques, among which spray drying has great potential. However, injuries of LAB during spray drying lead to a low survival rate. The microbial injuries of LAB during spray drying are specifically induced by dehydration inactivation, thermal inactivation, and balance between the two. To reduce the drying temperature, new drying techniques based on spray drying were tried; that is, low-temperature vacuum-spray drying and spray-freeze drying.
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页码：793 / 800
页数：8
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