SURVIVAL OF SYNERGISTIC SETS OF STREPTOCOCCUS SALIVARIUS SUBSP. THERMOPHILUS AND LACTOBACILLUS DELBRUECKI SUBSP. BULGARICUS CULTURES DURING SPRAY DRYING OF YOGURT.
 
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Pol. J. Food Nutr. Sci. 1998;48(2):267–274
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ABSTRACT
Survival of eight synergistic sets of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbruecki subsp. bulgaricus cultures was determined during spray drying of yogurt at 1500C inlet air and 600C outlet air. The moisture of yogurt powder was 5.3% on average. The cultures examined survived the spray drying in range from 16.3 to 53.6% cfu/mL (92.1 to 97.1% log cfu/mL). The number of viable cells in yogurt was 1.6x109 to 4.6x109 cfu/mL before spray drying and 4.0x109 to 1.5x109 cfu/mL after spray drying. The S. salivarius subsp. thermophilus strains survived the spray drying better than those of L. delbruecki subsp. bulgaricus. Survival of the former ranged from 22.0 to 70.6% cfu/mL (93.0 to 98.4% cfu/mL). The streptococcus populations in yogurt were 8.4x108 to 2.5x109 cfu/mL before drying and 3.2x108 to 1.2x109 cfu/mL after drying. Survival of L. delbruecki subsp. bulgaricus ranged from 7.5% to 22.7% cfu/mL (87.5 to 92.9% log cfu/mL). The number of L. delbruecki subsp. bulgaricus live cells was 6.9x108 to 2.1x109 cfu/mL before drying and 6.4x107 to 2.5x108 cfu/mL after drying.
ISSN:1230-0322