It appears that dairy products are natural carriers for LAB.
In our previous study on agent selection and protective effects on bacteria
using a single droplet drying approach, we found that WPI and skimmed milk provided the
highest protection during the intermediate drying stage.
We hypothesised that by adding hydrophobic bacteria to combine with
the exposed hydrophobic parts of the whey proteins during spray
drying, inactivation of the bacterial cells is prevented.
In this context, the objective of the current study has been to provide further
insights into the protective behaviour of WPI, by relating microbial
adhesion and interactions, concentration of WPI, surface tension,
moisture content and morphology of microcapsules to the cell survival
within the matrix when various formulations were spray dried.
It appears that dairy products are natural carriers for LAB. In our previous study on agent selection and protective effects on bacteriausing a single droplet drying approach, we found that WPI and skimmed milk provided thehighest protection during the intermediate drying stage.We hypothesised that by adding hydrophobic bacteria to combine withthe exposed hydrophobic parts of the whey proteins during spraydrying, inactivation of the bacterial cells is prevented.In this context, the objective of the current study has been to provide furtherinsights into the protective behaviour of WPI, by relating microbialadhesion and interactions, concentration of WPI, surface tension,moisture content and morphology of microcapsules to the cell survivalwithin the matrix when various formulations were spray dried.
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