The Use of Maltodextrin-Skim Milk Powder Mixture to Preserve Cell Viability of Poultry-origin Lactic Acid Bacteria during Spray Drying and Storage
| Main Authors: | Pradipta, Monica Sonia Indri, Harimurti, Sri, Widodo, Widodo |
|---|---|
| Format: | Proceeding PeerReviewed application/pdf |
| Bahasa: | eng |
| Terbitan: |
, 2016
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/136385/1/Gabung%20Monica%20et%20al%20ICoBM%202016.pdf https://repository.ugm.ac.id/136385/ http://www.icobm.my/ |
Daftar Isi:
- The use of maltodextrin, skim milk powder, and a mixture of maltodextrin-milk skim powder to protect cell viability of Lactobacillus murinus, Streptococcus thermophillus,and Pediococcusacidilacticiduring spray drying and storage was investigated. Spray drying was conducted using a spray dryer with inlet/outlet temperatures of 160/80°C. The resulting encapsulated cells were collected and stored at 30°C for 4 weeks in an aerobic condition.After spray drying, viable cells had ~1-2 log reductions in all samples tested, indicating that percentage of survival viability was >80%. During storage, total viable cells of all bacterial species decreased every week. Mixed cultures of three strains and a single culture of P. acidilactici were able to maintain cell viability up to 70% during 4-weeks storage, meanwhile S. thermophilus had viability at 63% and L. murinus at 40%. The data also showed that all bacterial species were able to maintain cell viability up to 80% on heating temperature 80-85°C for 15, 30, and 45 seconds, except L. murinus that had a viability of 77% after30 second of heating. Keywords: Poultry origin, probiotics, encapsulation, spray drying, maltodextrin, skim milk powder.