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Abstract
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Article Information:
Improving the Survival of Arthrobacter sp., CW9 during Spray Drying Monitored by Scan Electric Microscope
Zhenqiang Xia, Ming Zhu and Yanqiu Zhang
Corresponding Author: Yanqiu Zhang
Submitted: September 24, 2013
Accepted: October 05, 2013
Published: March 10, 2014 |
Abstract:
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The culture of an aquaculture probiotic, i.e., Arthrobacter sp., CW9, was spray dried with different carriers/protectants, in which Scan Electric Microscope (SEM) was used to analyze the surface of micro-paticles produced by spray-drying. Matrix of protectants, inlet temperature and feed rate were optimized according to the survival rate after spray drying. Scanning electron micrographs showed that cracks formed on the particle surface were a key factor in enhancing bacteria survival during spray-drying. Span-60 had synergism with Skim Milk Powder (SMP): trehalose (7.5%: 7.5%, w/v) in protecting Arthrobacter sp., CW9 bacteria from heat injury, unlike SMP with trehalose. Particle size is an important factor influencing bacteria survival during spray drying and particle size itself was influenced by certain additives.
Key words: Bioprocessing, dairy, probiotics, , , ,
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Cite this Reference:
Zhenqiang Xia, Ming Zhu and Yanqiu Zhang, . Improving the Survival of Arthrobacter sp., CW9 during Spray Drying Monitored by Scan Electric Microscope. Advance Journal of Food Science and Technology, (3): 316-321.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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