Stabilization of encapsulated probiotics from the bacterium Lactobacillus casei by different drying techniques

  1. E.M. Acosta-Piantini 1
  2. M.C. Villarán 2
  3. J.L. Lombraña 1
  1. 1 Universidad del País Vasco/Euskal Herriko Unibertsitatea
    info

    Universidad del País Vasco/Euskal Herriko Unibertsitatea

    Lejona, España

    ROR https://ror.org/000xsnr85

  2. 2 Tecnalia foundation
Libro:
IDS2018. 21st International Drying Symposium. Proceedings
  1. Gabriela Clemente Polo
  2. Juan Andrés Cárcel Carrión
  3. Antonio Mulet Pons

Editorial: edUPV, Editorial Universitat Politècnica de València ; Universitat Politècnica de València

ISBN: 978-84-9048-688-7

Año de publicación: 2018

Páginas: 691

Congreso: International Drying Symposium (21. 2018. Valencia)

Tipo: Aportación congreso

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Resumen

The main objective of this work is to encapsulate and dry the bacterium probiotic Lactobacillus casei applying three different drying techniques (lyophilization, fluidized bed and flash freeze drying) as well as to evaluate their viability during storage in the dark at 20ºC and 34% relative humidity for 28 days. In addition, to compare viability of the bacterium processed with flash freeze drying with cryoprotectant (skim milk) and without cryoprotectant. In the case of flash freeze drying, the final level of viability shows the potential of this drying technique with much less operating costs than lyophilization.

Fuente de los datos: Dialnet