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Review
. 2021 Jul;20(4):3267-3283.
doi: 10.1111/1541-4337.12774. Epub 2021 Jun 19.

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

Maria Tereza Cratiú Moreira  1 , Evandro Martins  1 , Ítalo Tuler Perrone  2 , Rosângela de Freitas  1 , Lucas Sales Queiroz  1 , Antônio Fernandes de Carvalho  1
Affiliations
Review

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

Maria Tereza Cratiú Moreira et al. Compr Rev Food Sci Food Saf. 2021 Jul.

Abstract

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 versatility and lower associated energy costs. Adverse conditions during spray drying, such as mechanical stress, dehydration, heating, and oxygen exposure, can lead to low LAB cell viability. This reduced viability has limited spray drying's industrial applications thus far. This review aims to demonstrate the operations and thermodynamic principles that govern spray drying, then correlate them to the damage suffered by LAB cells during the spray-drying process. The particularities of spray drying that might cause LAB cell death are detailed in this review, and the conclusion may enhance future studies on ways to improve cell viability.

Keywords: drying parameters; ferment; spray drying; thermodynamic.

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References

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