Effect of spray-drying on the quality of encapsulated cells of Beijerinckia sp

The survival and fermentative activity of Beijerinckia sp cultures encapsulated in malt dextrin by spray-drying were determined under various conditions of spray-drying and during the subsequent storage period of the products. The survival of Beijerinckia sp was greater with lower outlet air tempera...

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Bibliographic Details
Published inProcess biochemistry (1991) Vol. 39; no. 10; pp. 1275 - 1284
Main Authors Boza, Y, Barbin, D, Scamparini, A.R.P
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.06.2004
Subjects
Beijerinckia
Encapsulation
Fermentation
Spray-drying
Encapsulation
Spray-drying
Fermentation
Beijerinckia
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Summary:The survival and fermentative activity of Beijerinckia sp cultures encapsulated in malt dextrin by spray-drying were determined under various conditions of spray-drying and during the subsequent storage period of the products. The survival of Beijerinckia sp was greater with lower outlet air temperatures and with lower solids contents in the feed suspension during spray-drying. Increasing either the spray dryer outlet air temperature or the feed solids content resulted in a decrease in the moisture content of the spray dried powders. A gradual decrease in viability was observed during storage for all treatments, although there was a relatively greater retention of fermenting activity in the inocula obtained with lower outlet air temperatures and lower solids contents in the feed suspension.
ISSN:1359-5113
1873-3298
DOI:10.1016/j.procbio.2003.06.002