Abstract：
:Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence of spray-drying on the survival and aroma production of two strains of mesophilic lactobacilli: Lactobacillus paracasei 90 and Lactobacillus plantarum 91, which have already been characterized as good adjunct cultures. The spray-drying was carried out using a laboratory scale spray and the dried cultures were monitored during the storage for the survival rate. The dried cultures were applied to two cheese models: sterile cheese extract and miniature soft cheese. The influence on the carbohydrate metabolism and the production of organic acids and volatile compounds was determined. Both strains retained high levels of viable counts in the powder after drying and during the storage at 5°C for twelve months. In addition, they also remained at high level in both cheese models during incubation or ripening. Similar profiles of carbohydrate fermentation and bioformation of volatile compounds were observed in the cheese extracts for each of the strains when tested as both fresh and dried cultures. In addition, the ability of Lb. paracasei 90 to increase the production of acetoin and diacetyl remarkably in cheese models was also confirmed for the spray-dried culture.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Peralta GH,Bergamini CV,Audero G,Páez R,Wolf IV,Perotti MC,Hynes ERdoi
10.1016/j.ijfoodmicro.2017.05.014subject
Has Abstractpub_date
2017-08-16 00:00:00pages
17-24eissn
0168-1605issn
1879-3460pii
S0168-1605(17)30216-7journal_volume
255pub_type
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