Injury Mechanisms of Lactic Acid Bacteria Starter Cultures During Spray Drying: A Review

Pimin Gong School of Food Science and Engineering, Harbin Institute of Technology, Harbin, China

Lanwei Zhang School of Food Science and Engineering, Harbin Institute of Technology, Harbin, ChinaCorrespondence[email protected]

Xue Han School of Food Science and Engineering, Harbin Institute of Technology, Harbin, China

Nditange Shigwedha School of Food Science and Engineering, Harbin Institute of Technology, Harbin, China

Wei Song School of Food Science and Engineering, Harbin Institute of Technology, Harbin, China

Huaxi Yi School of Food Science and Engineering, Harbin Institute of Technology, Harbin, China

Ming Du School of Food Science and Engineering, Harbin Institute of Technology, Harbin, China

Chenglong Cao School of Food Science and Engineering, Harbin Institute of Technology, Harbin, China

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Abstract

Lactic acid bacteria (LAB) starter cultures can be processed by many drying techniques, among which spray drying has great potential. However, injuries of LAB during spray drying lead to a low survival rate. The microbial injuries of LAB during spray drying are specifically induced by dehydration inactivation, thermal inactivation, and balance between the two. To reduce the drying temperature, new drying techniques based on spray drying were tried; that is, low-temperature vacuum–spray drying and spray–freeze drying.

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Injury Mechanisms of Lactic Acid Bacteria Starter Cultures During Spray Drying: A Review

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Injury Mechanisms of Lactic Acid Bacteria Starter Cultures During Spray Drying: A Review

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