Effect of spray-drying on the quality of encapsulated cells of Beijerinckia sp

被引：45

作者：

Boza, Y

Barbin, D

Scamparini, ARP

机构：

[1] Univ Campinas, Fac Food Engn, Dept Food Sci, BR-13081970 Campinas, SP, Brazil

[2] Univ Sao Paulo, ESALQ, Dept Sci Exacts, BR-13418900 Piracicaba, SP, Brazil

来源：

PROCESS BIOCHEMISTRY | 2004年 / 39卷 / 10期

关键词：

fermentation; spray-drying; Beijerinckia; encapsulation;

D O I：

10.1016/j.procbio.2003.06.002

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The survival and fermentative activity of Beijerinckia sp cultures encapsulated in malt dextrin by spray-drying were determined under various conditions of spray-drying and during the subsequent storage period of the products. The survival of Beijerinckia sp was greater with lower outlet air temperatures and with lower solids contents in the feed suspension during spray-drying. Increasing either the spray dryer outlet air temperature or the feed solids content resulted in a decrease in the moisture content of the spray dried powders. A gradual decrease in viability was observed during storage for all treatments, although there was a relatively greater retention of fermenting activity in the inocula obtained with lower outlet air temperatures and lower solids contents in the feed suspension. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：1275 / 1284

页数：10

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