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Food Science and Technology International
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Comparative Survival Rates of Lactic Acid Bacteria Isolated from Blood, Following Spray-drying and Freeze-drying

L. M. Zamora

C. Carretero

Institut de Tecnologia Agroalimentària – CeRTA – Escola Politëcnica Superior, Universitat de Girona 17071 Spain

D. Parés

Institut de Tecnologia Agroalimentària – CeRTA – Escola Politëcnica Superior, Universitat de Girona 17071 Spain dolors.pares{at}udg.es

The effect of two dehydration technologies, spray-drying and freeze-drying, on the viability of 12 lactic acid bacteria (LAB) were compared. All LAB cultures had been previously isolated from porcine blood and were candidates to be used as biopreservatives in order to maintain the quality of porcine blood until further processing to obtain added-value blood derivatives is carried out. The residual viability and the reductions in microbial counts in dried LAB samples at 20 °C and 5 °C during 60-day storage were determined. Cellular damage due to freeze-drying was observed immediately after drying whereas cellular damage due to spray-drying did not become evident until the subsequent phase of storage. For most of the strains, the faster decrease in viability of spray-dried as compared to freeze-dried cultures was compensated by the higher percentage of viable cells obtained after dehydration, leading to comparable survival rates at the end of the storage period. Dehydration resulted in a good alternative to freezing at 80 °C for preservation purposes. Spray-drying has been shown to be as suitable as freeze-drying for preserving LAB strains during a 2-month storage period. Results suggest the possibility of achieving a good formulation system for the LAB strains with a high number of viable cells to be used for the industrial development of bioprotective cultures.

Key Words: spray-drying • freeze-drying • bio-preservation • porcine blood • Lactococcus garviae • Enterococcus raffinosus • Lactobacillus murinus • Lactobacillus reuteri

References

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Food Science and Technology International, Vol. 12, No. 1, 77-84 (2006)
DOI: 10.1177/1082013206062443
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