Optimization of Spray-Drying Workflow as a Method for Preparing Concentrated Cultures of Lactobacillus fermentum

This research is to optimize preparation of L. fermentum and its survival rate by method of microcapsulation using a spray drying technique. After spray drying, the effect of protective agents and spray drying characteristics on the survival rate were studied after which the survival change over storage time was determined. Researchers concluded that the number of surviving encapsulated L. fermentum was 2.20x10(9) CFU g(-1) after spray drying when the wall materials were 20% skim milk power and the initial concentration of L. fermentum (2.60x10(9) CFU mL(-1)). When the air temperature at the inlet was 130 degrees C, the survival rate was not affected by the outlet air temperature and the bacteria survival rate was improved from 14.63-29.13% by increasing drying air volume. It was found that all kinds of carbohydrates have a beneficial effect on the survival rate and the bacteria survival rate reached 60.44% when lactose was added. After 30 days of storage at 4 and 20 degrees C, the survival rates were >20% and <5%, respectively. The results suggest the possibility of achieving a good formulation system for L. fermentum with a high number of viable cells to be used for the industrial development of probiotics for livestock.