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Survival of Lactobacillus plantarum Dad 13 during Spray Drying and Its Application for Yoghurt Fermentation

Author Affiliations

  • 1Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Jl. Flora No 1, Bulaksumur Yogyakarta, 55288, Indonesia
  • 2Faculty of Marine and Fischery Science, Hassaduddin University, Makassar, Indonesia

Int. Res. J. Biological Sci., Volume 5, Issue (2), Pages 16-22, February,10 (2016)

Abstract

The aims of this study were to evaluate the survival of Lactobacillus plantarum Dad 13 after spray drying and its properties, and its application as a supplement for yoghurt fermentation. Yoghurt starter cultures i.e. Lactobacillus bulgaricus FNCC 040 and Streptococcus thermophilus FNCC 041, and L. plantarum Dad 13 were separately mixed with 10% w/v of rice flour solution (2:1) and spray dried. The viable cells of each culture was enumerated before and after spay drying. The low pH tolerance and bile salt sensitivities of spray dried L. plantarum Dad 13 were evaluated. Spray-dried powder of yogurt starter cultures and L. plantarum Dad 13 were applied for yoghurt production, and compared its properties to yoghurt made by freeze-dried cultures. The results showed that the decrease in viable cells of yoghurt starter cultures and L. plantarum Dad 13 was less than 1 log cycle, and the amount of viable cells for all cultures were maintained at 109 CFU/g during the storage at 4°C for 4 weeks. Spray-dried L. plantarum Dad13 was resistant to pH 3.0 and this strain remained at fairly high concentration even after 3 h at pH 3.0. Its sensitivity to bile salt increase with the increase in bile salt concentration. Supplementation of L. plantarum Dad 13 to yoghurt starter cultures produced yoghurt with comparable microbiological and chemical characteristics of yoghurt made from freeze dried cultures. Addition of L. plantarum Dad 13 to yoghurt preparation resulted in lower lactose content in yoghurt.

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