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- Title
Comparison of spray-drying and freeze-drying for inoculum production of the probiotic Bacillus amyloliquefaciens strain H57.
- Authors
Luangthongkam, Pawarisa; Blinco, Jo-Anne; Dart, Peter; Callaghan, Matthew; Speight, Robert
- Abstract
Spray and freeze drying practices for production of the probiotic Bacillus amyloliquefaciens H57 as a power for feed applications were investigated. The importance of inlet temperature, feed rate, solid content, and limestone, a heating protectant, concentration was demonstrated. Spray drying outlet temperature appeared to be crucial for survivability of B. amyloliquefaciens H57. Studying inactivation kinetics at 80, 90, and 100 °C revealed the highest D-value at 260.7 ± 47.3 min at 80 °C before gradually declining with increasing temperature. By considering the D-value, a high survival rate of 100%, which was far superior to freeze drying at 60 ± 4%, was obtained when the spray drying outlet temperature was maintained at 80 °C with 175 ± 2 °C inlet temperature, 20.9 ± 0.4 mL min−1 feed rate, 20% solid content, and 1:0.3 ratio of dry mass of the probiotic material to limestone. After 50-days of storage, significant differences in the viability of B. amyloliquefaciens H57 were observed between the powders obtained by the two drying methods. Storage temperature had a substantial impact on the probiotic stability. Best viability retention was spray dried powder stored at 4 °C. This work demonstrates that spray drying can be an effective method for producing a functional probiotic and highlights its potential for applications in feed supplement manufacturing.
- Subjects
BACILLUS amyloliquefaciens; SPRAY drying; PROBIOTICS; FREEZE-drying; DIETARY supplements; SURVIVAL rate
- Publication
Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, Vol 130, p121
- ISSN
0960-3085
- Publication type
Article
- DOI
10.1016/j.fbp.2021.09.010