Whey permeate containing galacto-oligosaccharides as a medium for biomass production and spray drying of Lactobacillus plantarum CIDCA 83114

LWT ◽  
2016 ◽  
Vol 69 ◽  
pp. 185-190 ◽  
Author(s):  
Ayelén A. Hugo ◽  
Florencia Bruno ◽  
Marina A. Golowczyc
Keyword(s):  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Biomass Production ◽  
Whey Permeate

d -Tagatose production by permeabilized and immobilized Lactobacillus plantarum using whey permeate

2017 ◽  
Vol 235 ◽  
pp. 250-255 ◽  
Author(s):  
J. Jayamuthunagai ◽  
G. Srisowmeya ◽  
M. Chakravarthy ◽  
P. Gautam
Keyword(s):  
Lactobacillus Plantarum ◽  
Whey Permeate

scholarly journals Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 320-326
Author(s):  
Reifrey, A. Lascano ◽  
M.G.L.D. Gan ◽  
A.S.L. Sulabo ◽  
D.M.O. Santiago ◽  
L.B. Ancheta ◽  
...  
Keyword(s):  
Moisture Content ◽  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Fruit Juice ◽  
Chemical Properties ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Significant Difference

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

Microencapsulation of Lactobacillus plantarum ATCC 8014 through spray drying and using dairy whey as wall materials

LWT ◽  
2017 ◽  
Vol 82 ◽  
pp. 176-183 ◽  
Author(s):  
Camila Eckert ◽  
Vanessa Garcia Serpa ◽  
Adriani Cristina Felipe dos Santos ◽  
Simone Marinês da Costa ◽  
Viviane Dalpubel ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Wall Materials
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