Influence of Heat Pre-treatment and Oxidative Pre-treatment on the Spray Dried Powder of <i>Lactobacillus rhamnosus</i>

ZHANG Chenchen; GUI Ya; HAN Yuemei; WA Yunchao; YIN Boxing; GU Ruixia

doi:10.13386/j.issn1002-0306.2021090329

Volume 43 Issue 12

Jun. 2022

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Science and Technology of Food Industry > 2022 > 43(12): 132-137. > DOI: 10.13386/j.issn1002-0306.2021090329

ZHANG Chenchen, GUI Ya, HAN Yuemei, et al. Influence of Heat Pre-treatment and Oxidative Pre-treatment on the Spray Dried Powder of Lactobacillus rhamnosus[J]. Science and Technology of Food Industry, 2022, 43(12): 132−137. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090329.

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Influence of Heat Pre-treatment and Oxidative Pre-treatment on the Spray Dried Powder of Lactobacillus rhamnosus

ZHANG Chenchen^{1, 2, 3,},
GUI Ya⁴,
HAN Yuemei^{1, 2},
WA Yunchao^{1, 2},
YIN Boxing^{1, 3},
GU Ruixia^{1, 2, ,}

1.
Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, China
2.
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
3.
Jiangsu Dairy Biotechnology Engineering Research Center, Kang Yuan Dairy Co., Ltd., Yangzhou 225004, China
4.
College of Grain, Food and Medicine, Jiangsu Vocational College of Finance and Economics, Huaian 223023, China

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Received Date: September 27, 2021
Available Online: April 12, 2022

Graphical Abstract

Abstract

Abstract

Spray drying is a commonly used method in the food industry since it is cost-effective and highly flexible, but spray drying typically results in lower survival rate of starter cultures than freeze-drying. In this study, the influence of heat pre-treatment (46 ℃, 1 h) and oxidative pre-treatment (0.5 mmol/L H₂O₂, 1 h) on the spray dried powder of Lactobacillus rhamnosus hsryfm 1301 was investigated. The results showed that heat pre-treatment and oxidative pre-treatment could improve the survival rate. The survival rate of the untreated group was only 29%, while the survival rates of heat pre-treated and oxidative pre-treated cells were 98% and 76%, which increased by 3.38 and 2.62 folds, respectively. At the same time, the acid-resistant of the untreated bacterial powder was 0.8%, while the acid-resistant survival rates of heat pre-treated and oxidative pre-treated bacterial powder were 76% and 72%, which increased by 95.0 and 92.5 times, respectively. Moreover, the heat pre-treated and oxidative pre-treated bacterial powder had good storage ability in the environment of −20 ℃. The survival rate of heat pre-treated bacterial powder remained greater than 80% after stored at −20 ℃ for 4 months, and that of oxidative pre-treated bacterial powder was greater than 40%. It was suggested that the strengthened heat stress and oxidative stress tolerance of L. rhamnosus hsryfm 1301 by heat pre-treatment and oxidative pre-treatment were helpful to survive spray drying.
- Lactobacillus rhamnosus,
- heat pre-treatment,
- oxidative pre-treatment,
- spray drying,
- storage

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References (23)

References

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