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035 FOOD 7042
041 eng |beng
100 Rawee Teanpaisan
245 Survival rates of human-derived probiotic Lactobacillus paracasei SD1 in milk powder using spray drying
260 Vol.34 No.3 |cMay - June 2012
300 Pages: 241-245
520 Spray drying of skim milk has been evaluated as a mean of preserving Lactobacillus paracasei SD1, which is a human-derived strain with probiotic potential. Our experiments revealed that and air outlet temperature of 80 ?C was optimal for spray drying. Such condition resulted in powder with moistute contents of 3.44?0.85% and viable counts of 7.5?0.20 x 10? CFU/g. Althrough the probiotic strain appeared to be stressed from spray drying, bacteriocin production by L. paracasei SD1 was not affected by the process. The level survival of L. paracasei SD1 remained constant at 10? CFU/g during 6 months of powder storage at 4 ?C, while a decline in the level of survival was observed for storage of powder at 25 ?C. Our data demonstrate that spray drying may be a cost-effective way to produce a large quantity of the probiotic L. paracasei SD1.
650 probiotic
Lactobacillus paracasei SD1
skim milk
spray drying
700 Aksorntong Chooruk
Akom Wannun
Santad Wichienchot
Supatcharin Piwat
773 Songklanakarin Journal of Science and Technology
900 S
942 |cThai Journals