Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

New drying process for lactic bacteria based on their dehydration behavior in liquid medium.

Yannick Mille1, Jean-Philippe Obert, Laurent Beney

  • 1Laboratoire de Génie des Procédés Alimentaires et Biotechnologiques, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, 1 Esplanade Erasme, 21000 Dijon, France.

Biotechnology and Bioengineering
|September 25, 2004
PubMed
Summary

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Green Acerola (Malpighia emarginata) Extraction Optimization, Cellular Antioxidant Activity, and Spray Drying: Toward a Stable Vitamin C-Rich Powder.

Plant foods for human nutrition (Dordrecht, Netherlands)·2026
Same author

Cobalamin-mediated protection of Faecalibacterium duncaniae against oxidative stress: Insights from proteomic and membrane fatty acid profiles.

Microbiological research·2026
Same author

Persistence of vegetative and sporulated forms of Clostridium perfringens exposed to air at different relative humidities.

Food microbiology·2025
Same author

Membrane vesicles produced by next-generation probiotics from the gut as innovative tools for human health.

Gut microbes·2025
Same author

Unlocking Probiotic Potential: Physicochemical Approaches to Evaluate Probiotic Bacterial Adhesion Potential to the Intestinal Tract.

Molecular nutrition & food research·2025
Same author

Ex-vivo investigation of probiotic bacterial adhesion to the intestinal mucus.

Heliyon·2024

This study optimized a novel air-drying process for Lactobacillus plantarum using casein powder, achieving 100% viability. The method shows promise for preserving lactic acid bacteria through effective dehydration strategies.

Area of Science:

  • Microbiology
  • Food Science
  • Biotechnology

Background:

  • Lactic acid bacteria (LAB) are crucial probiotics, but their viability decreases significantly during drying processes.
  • Optimizing drying methods is essential for preserving LAB functionality in food and pharmaceutical applications.

Purpose of the Study:

  • To develop and optimize an air-drying process for Lactobacillus plantarum to maximize bacterial viability.
  • To investigate the impact of water activity (a(w)) and dehydration kinetics on LAB survival during drying.

Main Methods:

  • Addition of casein powder to bacterial pellets, followed by mixing and air-drying in a fluidized bed dryer.
  • Studying the effects of casein powder a(w) and dehydration kinetics using water-glycerol solutions and applying findings to the drying process.

Related Experiment Videos

  • Evaluating bacterial viability at different stages and conditions, including comparison with liquid medium dehydration.

    • Main Results:

    • Optimal viability for Lactobacillus plantarum was achieved with dehydration times of approximately 30 minutes in the fluidized bed dryer.
    • Bacterial destruction varied significantly when powder was rapidly mixed with bacteria, with viability dropping from 70% to 2.1% as a(w) increased from 0.55 to 0.64.
    • The optimized process resulted in 100% survival of L. plantarum after complete drying (final a(w) < 0.2).
    • The process was less effective for Lactobacillus bulgaricus, yielding less than 10% viability.

    Conclusions:

    • The developed air-drying process, incorporating casein powder and fluidized bed drying, is highly effective for preserving Lactobacillus plantarum viability.
    • Water activity and cell permeability are critical factors influencing LAB survival during dehydration.
    • Further optimization is needed for applying this drying method to other LAB species like Lactobacillus bulgaricus.