Lieu Dong My, Tran Giang Thi Chau, Nguyen Ngan Thi, Dang Thuy Thi Kim
Faculty of Food Science and Technology, Ho Chi Minh City University of Food Industry, 140 Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho Chi Minh City, 72009, Vietnam.
Department of Plant Cell Technology, Institute of Tropical Biology, Vietnam Academy of Science and Technology, 9/621 Xa Lo Ha Noi Street, Linh Trung Ward, Thu Duc City, Ho Chi Minh City, 71308, Vietnam.
Curr Microbiol. 2023 Mar 5;80(4):124. doi: 10.1007/s00284-023-03225-z.
The objective of the study was to determine the efficacy of ultrasound-treatment Saccharomyces cerevisiae and spray drying in preserving the viability of Lactiplantibacillus plantarum. The combination of ultrasound-treated S. cerevisiae and L. plantarum was evaluated. Next, the mixture was blended with maltodextrin and either Stevia rebaudiana-extracted fluid, prior to undergoing spray drying. The L. plantarum viability was assessed after the spray drying process, during storage, and in simulated digestive fluid (SDF) conditions. The results showed that the impact of ultrasound caused the crack and holes in the yeast cell wall. Besides, the moisture content values were not significantly different in all samples after spray drying. Although the amount of powder recovery in stevia-supplemented samples was not higher than that of the control sample, the L. plantarum viability was significantly improved after the spray drying process. The density of L. plantarum tended to be stable during the first 30 days of storage and decreased more rapidly after that. The results reveal that there was no statistically significant difference in the trend of the samples before and after storage. In the SDF test, the L. plantarum viability mixing with ultrasound-treated yeast cells in the spray drying samples was significantly improved. Besides, the presence of Stevia showed positive efficiency on the L. plantarum viability. The L. plantarum viability mixing with ultrasound-treated yeast cells and stevia-extracted fluid by spray drying process showed potential application due to making powder form which helped to improve the L. plantarum stability during the storage time.
本研究的目的是确定超声处理酿酒酵母和喷雾干燥在保存植物乳杆菌活力方面的效果。评估了超声处理的酿酒酵母和植物乳杆菌的组合。接下来，将混合物与麦芽糊精和甜叶菊提取液混合，然后进行喷雾干燥。在喷雾干燥过程后、储存期间以及模拟消化液（SDF）条件下评估植物乳杆菌的活力。结果表明，超声的作用导致酵母细胞壁出现裂缝和孔洞。此外，喷雾干燥后所有样品的水分含量值没有显著差异。虽然添加甜叶菊的样品中的粉末回收率不高于对照样品，但喷雾干燥过程后植物乳杆菌的活力显著提高。植物乳杆菌的密度在储存的前30天趋于稳定，之后下降得更快。结果表明，储存前后样品的趋势没有统计学上的显著差异。在SDF试验中，喷雾干燥样品中与超声处理的酵母细胞混合的植物乳杆菌活力显著提高。此外，甜叶菊的存在对植物乳杆菌的活力显示出积极作用。通过喷雾干燥过程将植物乳杆菌与超声处理的酵母细胞和甜叶菊提取液混合的活力显示出潜在的应用价值，因为制成粉末形式有助于提高植物乳杆菌在储存期间的稳定性。
