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Inactivation of Lactococcus lactis ssp. cremoris cells in a droplet during convective drying

Paper ID Volume ID Publish Year Pages File Format Full-Text
3267 162 2013 11 PDF Available
Title
Inactivation of Lactococcus lactis ssp. cremoris cells in a droplet during convective drying
Abstract

•Inactivation of Lactococcus cells was correlated to droplet drying histories.•Inactivation rate was related to droplet temperature at different drying conditions.•A model was developed to describe cell inactivation at different conditions.•Other extrinsic parameters affecting cell survival were discussed.•Inactivation rate increased rapidly at the temperature of ribosome denaturation.

Spray drying is a less costly alternative to freeze drying in the mass-production of active dry microorganisms, if the drying conditions could be optimized to preserve cell viability. As spray drying is akin to a black-box process, in this study we used an alternative approach of a single droplet drying to study how drying conditions affect the inactivation of bacterial cells. The inactivation histories of Lactococcus lactis ssp. cremoris were investigated at air temperatures of 70, 90, and 110 °C. It was found that the viability of L. cremoris cells could be maintained at approximately the original level for extended drying durations (60–210 s), despite the high air temperatures. When plotted against droplet temperature Td, the inactivation rate kd at six drying conditions formed a general trend. An inactivation model was proposed to describe different inactivation histories under varied drying conditions. The description closely followed the experimental data, reported for the first time in literature. kd increased rapidly after Td passed a transition temperature range of 50–65 °C, coinciding with the onset temperature for denaturation of bacterial ribosomes. Other environmental parameters affecting inactivation are discussed to better understand the integrated effects of multiple stresses experienced by bacterial cells during convective drying.

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Keywords
Viability; Kinetic parameters; Modelling; Food engineering; Inactivation kinetics; Culture preservation
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Inactivation of Lactococcus lactis ssp. cremoris cells in a droplet during convective drying
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Publisher
Database: Elsevier - ScienceDirect
Journal: Biochemical Engineering Journal - Volume 79, 15 October 2013, Pages 46–56
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us