| Abstrak/Abstract |
The use of maltodextrin, skim milk powder, and a mixture of maltodextrin-milk skim powder to protect cell viability of Lactobacillus murinus, Streptococcus thermophillus,and Pediococcusacidilacticiduring spray drying and storage was investigated. Spray drying was conducted using a spray dryer with inlet/outlet temperatures of 160/80°C. The resulting encapsulated cells were collected and stored at 30°C for 4 weeks in an aerobic condition.After spray drying, viable cells had ~1-2 log reductions in all samples tested, indicating that percentage of survival viability was >80%. During storage, total viable cells of all bacterial species decreased every week. Mixed cultures of three strains and a single culture of P. acidilactici were able to maintain cell viability up to 70% during 4-weeks storage, meanwhile S. thermophilus had viability at 63% and L. murinus at 40%. The data also showed that all bacterial species were able to maintain cell viability up to 80% on heating temperature 80-85°C for 15, 30, and 45 seconds, except L. murinus that had a viability of 77% after30 second of heating. |
