Stabilization of spray-dried lactobacillus plantarum BS using maltodextrin and lactose as carriers

Date

4-2014

Degree

Bachelor of Science in Agricultural Biotechnology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Erlinda I. Dizon

Abstract

Abstract: Spray-drying is an effective method in producing stable starter cultures at low-operating costs, given the right formulation of carriers or protective agents and spray drying parameters. This study investigated on the survival of Lactobacillus plantarum BS spray dried in nine (9) different concentrations of carriers, maltodextrin and lactose, using a YK-100 Low Temperature spray dryer. The survival rate (%) of the spray-dried Lactobacillus plantarum BS stored at refrigerated temperature (8°C) and room temperature (30°C) for 30 days was monitored weekly using Miles and Misra method. Results showed that the concentration containing 15% maltodextrin and 20% lactose (Treatment 8) had the highest % survival rate of > 90% after spray drying and had a final count in the order of 107 CFU/g at the end of the storage period. Statistical analysis revealed that percent survival per week was significantly different among treatments. Storage of spray-dried samples at 8°C resulted to a greater cell survival compared to that stored at 30°C. Treatment 8 obtained less than 5% moisture content which is desirable for storage stability. These findings suggest that the treatment containing 15% maltodextrin and 20% lactose concentration is the most suitable formulation in producing stable starter cultures and yields a spray-dried powder with 107 CFU/g after 4-week storage at refrigerated temperature.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2014 A127 /L54

Document Type

Thesis

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