Probiotic powder: Optimization of the process parameters and influence of the drying method
DOI:
https://doi.org/10.33448/rsd-v10i16.23796Keywords:
Lactobacillus casei; Lactobacillus acidophilus; Cheese whey; Freeze-drying; Oven-drying.Abstract
This research paper aimed to optimize the process parameters and to select the most suitable drying method in order to obtain probiotic powder at reduced cost. The influence of the addition of growth promoters (glucose, sucrose, cheese whey, peptone, yeast extract or ammonium sulfate), incubation parameters (time and temperature) and drying method (freeze-drying or oven-drying) on the viability of the probiotic cultures Lactobacillus casei or Lactobacillus acidophilus was evaluated. The effect of the growth promoters was evaluated using a fractional factorial experimental design 26-4 and the concentration of the growth promoters and the incubation temperature were optimized through Box-Behnken experimental matrix (33). Cheese whey (16% w/v) plus ammonium sulfate (2.5% w/v) and cheese whey (12% w/v) plus yeast extract (7% w/v) promoted a higher multiplication of L. casei and L. acidophilus, respectively. The best temperature for L. casei was 35 ºC and for L. acidophilus 39 ºC, without influence of the incubation time (24 or 48 h). The oven-drying resulted in the highest populations of the probiotic cultures (above 9 log cfu/mL). This study proved that cheese whey can be a suitable growth promoter for both probiotic cultures and oven-drying could be the drying method, which can decrease the production costs. The influence of the temperature and growth promoters is strain specific, demonstrating that the growth conditions should be evaluated for each probiotic strain.
References
Alves, N. N., Sancho, S. O., Silva, A. R. A. , Desobry, S., Costa, J. M. C. & Rodrigues, S. (2017). Spouted bed as an efficient processing for probiotic orange juice drying. Food Research International, 101, 54-60.
Ayodeji, B. D., Piccirillo, C., Ferraro, V., Moreira, P. R., Obadina, A. O., Sanni, L. O. & Pintado, M. M. (2017). Screening and molecular identification of lactic acid bacteria from gari and fufu and gari effluents. Annals of Microbiology, 67(1), 123-133.
Bevilacqua, A., Petruzzi, L., Speranza, B., Campaniello, D., Sinigaglia, M. & Corbo, M. R. (2018). Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La‐5 in response to pH, temperature and inulin. International Journal of Food Science & Technology, 53(5), 1262-1268.
Flach, J., van der Waal, M. B., van der Nieuwboer, M., Claassen, E. & Larsen, O. F. (2017). The underexposed role of food matrices in probiotic products: Reviewing the relationship between carrier matrices and product parameters. Critical Reviews in Food Science and Nutrition, 58(15):2570-2584..
Guergoletto, K. B., Magnani, M., Martin, J. S., Andrade, C. G. T. J. & Garcia, S. (2010). Survival of Lactobacillus casei (LC-1) adhered to prebiotic vegetal fibers. Innovative Food Science & Emerging Technologies, 11(2), 415-421.
Hill, C., Guarner, F., Reid, G., Gibson, G. R., Merenstein, D. J., Pot, B., Morelli, L., Canani, R. B., Flint, H. J., Salminen, S., Calder, P. C. & Sanders, M. E. (2014). Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology and Hepatology, 11(8), 506-514.
Hu, P. L., Yuan, Y. H., Yue, T. L. & Guo, C. F. (2018). A new method for the in vitro determination of the bile tolerance of potentially probiotic lactobacilli. Applied Microbiology and Biotechnology, 102(4), 1903-1910.
Kareb, O. & Aïder, M. (2018). Whey and Its Derivatives for Probiotics, Prebiotics, Synbiotics, and Functional Foods: a Critical Review. Probiotics and Antimicrobial Proteins, 11(2), 348-369.
Librán, C. M., Castro, S. & Lagaron, J. M. (2017). Encapsulation by electrospray coating atomization of probiotic strains. Innovative Food Science & Emerging Technologies, 39, 216-222.
Lv, X., Liu, G., Sun, X., Chen, H., Sun, J. & Feng, Z. (2017). Nutrient consumption patterns of Lactobacillus acidophilus KLDS 1.0738 in controlled pH batch fermentations. Journal of Dairy Science, 100(7), 5188-5194.
Manzoor, A., Qazi, J. I., ul Haq, I., Mukhtar, H. & Rasool, A. (2017). Significantly enhanced biomass production of a novel bio-therapeutic strain Lactobacillus plantarum (AS-14) by developing low cost media cultivation strategy. Journal of Biological Engineering, 11(1), 17.
Pato, U., Yusuf, Y., Rossi, E., Yunaira, R. & Githasari, T. (2017). Quality of Probiotic Fermented Milk using Lactobacillus casei subsp. casei R-68 as a Starter with the Variation of Skim Milk and Sucrose. International Journal of Agricultural Technology, 13(1), 37-46.
Sabo, S. S., Pérez-Rodríguez, N., Domínguez, J.M. & Oliveira, R.P.S. (2017). Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat. Food Research International, 99(1), 762-769.
Shu, G., Wang, Z., Chen, L., Wan, H. & Chen, H. (2018). Characterization of freeze-dried Lactobacillus acidophilus in goat milk powder and tablet: Optimization of the composite cryoprotectants and evaluation of storage stability at different temperature. Food Science and Technology, 90(1), 70-76.
Sigma-Aldrich (2021). https://www.sigmaaldrich.com.
Tabassum., A., Shiby, V. K. & Pandey, M. C. (2017). Quality aspects and Storage evaluation of Freeze Dried Probiotic Pineapple Lassi Powder. Defence Life Science Journal, 2(2), 186-192.
Tan, D. T., Poh, P. E. & Chin, S. K. (2018). Microorganism preservation by convective air-drying—A review. Drying Technology, 36(7), 764-779.
Thakur, A., Panesar, P. S. & Saini, M. S. (2018). Parametric Optimization of Lactic Acid Production by Immobilized Lactobacillus casei Using Box-Behnken Design. Periodica Polytechnica Chemical Engineering, 62(3), 274-285.
Zotta, T., Tabanelli, G., Montanari, C., Ianniello, R. G., Parente, E., Gardini, F. & Ricciardi, A. (2017). Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87. Journal of applied microbiology, 122(3), 759-769.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Nataly Simões Bandiera ; Samera Rafaela Bruzaroski; Raúl Jorge Hérnan Castro Gomez; Elsa Helena Walter de Santana; Cínthia Hoch Batista de Souza; Caio Casale Aragon; Tatiana Colombo Pimentel; Lina Casale Aragon-Alegro
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
