Challenges associated with spray drying of lactic acid bacteria: Understanding cell viability loss

Lactic acid bacteria (LAB) cultures used in food fermentation are often dried to reduce transportation costs and facilitate handling during use. Dried LAB ferments are generally lyophilized to ensure high cell viability. Spray drying has come to the forefront as a promising technique due to its vers...

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Veröffentlicht in:	Comprehensive reviews in food science and food safety 2021-07, Vol.20 (4), p.3267-3283
Hauptverfasser:	Moreira, Maria Tereza Cratiú, Martins, Evandro, Perrone, Ítalo Tuler, Freitas, Rosângela, Queiroz, Lucas Sales, Carvalho, Antônio Fernandes
Format:	Artikel
Sprache:	eng
Schlagworte:	Cell death Cell viability Dehydration Drying drying parameters ferment Fermentation Fermented food Industrial applications Lactic acid Lactic acid bacteria spray drying thermodynamic
Online-Zugang:	Volltext
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