Research Article | OPEN ACCESS
Improving the Survival of Arthrobacter sp., CW9 during Spray Drying Monitored by Scan Electric Microscope
1, 2Zhenqiang Xia, 2Ming Zhu and 1, 2Yanqiu Zhang
1School of Enviroment Science and Spacial Informatics, China University of Mining and Technology, 1 University Road, Xuzhou, 221116, China
2Jiangsu Key Laboratory of Marine Biotechnology, Huaihai Institute of Technology,
59 Cangwu Road, Xinpu, 222005, China
Advance Journal of Food Science and Technology 2014 3:316-321
Received: September 24, 2013 | Accepted: October 05, 2013 | Published: March 10, 2014
Abstract
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.
Keywords:
Bioprocessing, dairy, probiotics,
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Competing interests
The authors have no competing interests.
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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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