FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Profile of lactic acid fermenting bacterial preparations stabilized using fluidized bed drying


The objective of the study was to determine the impact of composition, physical properties of carriers, and sizes of granules of lactic acid fermenting bacterial bio-preparations from Lactobacillus plantarum sp. on the survivability of bacterial cells during the fluidized bed drying and storage under the refrigeration conditions. The bio-preparations were prepared with the use of the following carriers: soluble potato starch, saccharose, glucose, and lactose. The betaine was applied as a protective substance. The wet preparations were granulated using sieves having side holes sizes as follows: initially 1.25 mm, and at the second stage of analysis: 0.5, 1.0, 1.5, 2.0, and 2.5 mm. The preparations were dried in a laboratory fluidized bed dryer, at a temperature not exceeding 35 ºC. It was found that the survivability of the cells during drying was significantly impacted by the composition and the mutual ratios of the carriers used to produce bacterial preparations. The fluidized bed drying makes it possible to achieve a level of 65 % of the survivability of Lactobacillus plantarum C bacteria; however, the biological activity of the preparations analysed decreased, and 12 months after the storage at a temperature of 8 ºC, it was below 10 % in all groups of preparations compared to the initial value.


lactic acid fermenting bacteria, fluidized bed drying of bacteria, survivability of bacteria