Format

Send to

Choose Destination
J Appl Microbiol. 2002;93(6):1003-11.

Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia.

Author information

1
Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co, Cork, Ireland.

Abstract

AIMS:

To assess the protective effect of gum acacia (GA) on the performance of Lactobacillus paracasei NFBC 338 during spray-drying, subsequent storage and exposure of the culture to porcine gastric juice.

METHODS AND RESULTS:

For these studies, Lact. paracasei NFBC 338 was grown in a mixture of reconstituted skim milk (10% w/v) and GA (10% w/v) to mid log phase and spray-dried at outlet temperatures between 95 and 105 degrees C. On spray drying at the higher air outlet temperature of 100-105 degrees C, the GA-treated culture displayed 10-fold greater survival than control cells. Probiotic lactobacilli in GA-containing powders also survived dramatically better than untreated cultures during storage at 4-30 degrees C for 4 weeks. A 20-fold better survival of the probiotic culture in GA-containing powders was obtained during storage at 4 degrees C while, at 15 and 30 degrees C, greater than 1000-fold higher survival was obtained. Furthermore, the viability of probiotic lactobacilli in GA-containing powders was 100-fold higher when exposed to porcine gastric juice over 120 min compared with the control spray-dried culture.

CONCLUSIONS:

The data indicate that GA has applications in the protection of probiotic cultures during drying, storage and gastric transit.

SIGNIFICANCE AND IMPACT OF THE STUDY:

Gum acacia treatment for the manufacture of probiotic-containing powders should result in more efficient probiotic delivery to the host gastrointestinal tract.

[Indexed for MEDLINE]
Free full text

Supplemental Content

Full text links

Icon for Wiley
Loading ...
Support Center