Suitability of kefir powder production using spray drying

Spray drying was applied for the production of kefir powder. The survival of microorganisms after drying, storage and simulated gastrointestinal (GI) conditions was investigated. Kefir was obtained by fermentation of milk and whey permeate, and was dehydrated directly (traditional kefir) or using di...

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Autores principales: Teijeiro, Manuel, Pérez, Pablo Fernando, De Antoni, Graciela Liliana, Golowczyc, Marina Alejandra
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2018
Materias:
Biología
Kefir
Lactic acid bacteria
Spray drying
Yeast
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/99727
https://ri.conicet.gov.ar/11336/87681
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-99727
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Biología
Kefir
Lactic acid bacteria
Spray drying
Yeast
spellingShingle Biología
Kefir
Lactic acid bacteria
Spray drying
Yeast
Teijeiro, Manuel
Pérez, Pablo Fernando
De Antoni, Graciela Liliana
Golowczyc, Marina Alejandra
Suitability of kefir powder production using spray drying
topic_facet Biología
Kefir
Lactic acid bacteria
Spray drying
Yeast
description Spray drying was applied for the production of kefir powder. The survival of microorganisms after drying, storage and simulated gastrointestinal (GI) conditions was investigated. Kefir was obtained by fermentation of milk and whey permeate, and was dehydrated directly (traditional kefir) or using different carriers (skim milk, whey permeate and maltodextrin). Low survival (5.5 log and <2 log CFU/g for lactic acid bacteria and yeast respectively) of microorganisms was achieved when kefir was dehydrated without thermoprotectants (carriers). In contrast, survival of the microorganisms was significantly improved in the presence of different carriers. When skim milk (SM) was used as the carrier medium, lactic acid bacteria (LAB) survival was above 9 log CFU/g. In contrast, viability of yeast was dramatically reduced after spray drying in these conditions. When whey permeate was used as the carrier medium, LAB survival was 8 log CFU/g and yeast survival was above 4 log CFU/g. LAB in the kefir powder survived better the simulated GI conditions when spray drying was conducted in SM. LAB in kefir powder sample dehydrated in SM and SM plus maltodextrin remained stable for at least 60 days at 4 °C. Our results demonstrated that spray drying of kefir is a suitable approach to obtain a concentrated kefir-derived product.
format Articulo
Preprint
author Teijeiro, Manuel
Pérez, Pablo Fernando
De Antoni, Graciela Liliana
Golowczyc, Marina Alejandra
author_facet Teijeiro, Manuel
Pérez, Pablo Fernando
De Antoni, Graciela Liliana
Golowczyc, Marina Alejandra
author_sort Teijeiro, Manuel
title Suitability of kefir powder production using spray drying
title_short Suitability of kefir powder production using spray drying
title_full Suitability of kefir powder production using spray drying
title_fullStr Suitability of kefir powder production using spray drying
title_full_unstemmed Suitability of kefir powder production using spray drying
title_sort suitability of kefir powder production using spray drying
publishDate 2018
url http://sedici.unlp.edu.ar/handle/10915/99727
https://ri.conicet.gov.ar/11336/87681
work_keys_str_mv AT teijeiromanuel suitabilityofkefirpowderproductionusingspraydrying
AT perezpablofernando suitabilityofkefirpowderproductionusingspraydrying
AT deantonigracielaliliana suitabilityofkefirpowderproductionusingspraydrying
AT golowczycmarinaalejandra suitabilityofkefirpowderproductionusingspraydrying
bdutipo_str Repositorios
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