Probiotic powder: Optimization of the process parameters and influence of the drying method Article Swipe
Nataly Simões Bandiera
,
Samera Rafaela Bruzaroski
,
Raúl Jorge Hernán Castro-Gómez
,
Elsa Helena Walter de Santana
,
Cínthia Hoch Batista de Souza
,
Caio Casale Aragon
,
Tatiana Colombo Pimentel
,
Lina Casale Aragón-Alegro
·
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.33448/rsd-v10i16.23796
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.33448/rsd-v10i16.23796
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.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.33448/rsd-v10i16.23796
- https://rsdjournal.org/index.php/rsd/article/download/23796/21097
- OA Status
- diamond
- References
- 16
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4200458950
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4200458950Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.33448/rsd-v10i16.23796Digital Object Identifier
- Title
-
Probiotic powder: Optimization of the process parameters and influence of the drying methodWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2021Year of publication
- Publication date
-
2021-12-16Full publication date if available
- Authors
-
Nataly Simões Bandiera, Samera Rafaela Bruzaroski, Raúl Jorge Hernán Castro-Gómez, Elsa Helena Walter de Santana, Cínthia Hoch Batista de Souza, Caio Casale Aragon, Tatiana Colombo Pimentel, Lina Casale Aragón-AlegroList of authors in order
- Landing page
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https://doi.org/10.33448/rsd-v10i16.23796Publisher landing page
- PDF URL
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https://rsdjournal.org/index.php/rsd/article/download/23796/21097Direct link to full text PDF
- Open access
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YesWhether a free full text is available
- OA status
-
diamondOpen access status per OpenAlex
- OA URL
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https://rsdjournal.org/index.php/rsd/article/download/23796/21097Direct OA link when available
- Concepts
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Lactobacillus acidophilus, Probiotic, Lactobacillus casei, Food science, Lactose, Factorial experiment, Yeast extract, Chemistry, Incubation, Ammonium sulfate, Fermentation, Biology, Chromatography, Mathematics, Bacteria, Biochemistry, Statistics, GeneticsTop concepts (fields/topics) attached by OpenAlex
- Cited by
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0Total citation count in OpenAlex
- References (count)
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16Number of works referenced by this work
- Related works (count)
-
10Other works algorithmically related by OpenAlex
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