Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CONICET La Plata), Facultad de Ciencias Exactas, UNLP, La Plata, Argentina.
Biotechnol Lett. 2011 Apr;33(4):681-6. doi: 10.1007/s10529-010-0491-6. Epub 2010 Dec 8.
Survival of two Lactobacillus kefir strains after spray drying in reconstituted skim milk with or without the addition of 12.5 g monosodium glutamate/l, 20 g sucrose/l, or 20 g fructo-oligosaccharides (FOS)/l and during subsequent storage under different conditions of temperature (20 and 30°C) and relative humidity (RH) (0, 11 and 23%) was evaluated. After being dried, L. kefir 8321 and L. kefir 8348 had a decrease in viability of 0.29 and 0.70 log cfu/ml respectively, while the addition of different protectants improved the survival of both strains significantly. During storage, bacterial survival was significantly higher under lower conditions of RH (0-11%), and monosodium glutamate and FOS proved to be the best protectants.
评价了喷雾干燥后在添加或不添加 12.5 g/L 谷氨酸单钠、20 g/L 蔗糖或 20 g/L 低聚果糖（FOS）的再制脱脂乳以及在不同温度（20 和 30°C）和相对湿度（RH）（0、11 和 23%）条件下储存时，两种发酵乳杆菌（Lactobacillus kefir）菌株的存活情况。干燥后，L. kefir 8321 和 L. kefir 8348 的活菌数分别下降了 0.29 和 0.70 log cfu/ml，而添加不同的保护剂可显著提高两种菌株的存活率。在储存过程中，在较低的 RH（0-11%）条件下，细菌的存活率显著更高，谷氨酸单钠和 FOS 被证明是最好的保护剂。
