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Updated: Jan 28, 2026

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
Published on: April 7, 2023
Survival of Lactobacillus acidophilus in a Spray-Drying Process 1
Fernando Espina1, V S Packard1
1Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota 55108.
Abstract:
A frozen concentrate of Lactobacillus acidophilus was used as inoculum for milk solids-not-fat (MSNF) reconstituted to 25 and 40% solids. Initial count of the two milks was 1.2 × 109 and 7.0 × 108 CFU/g of solids, respectively. Sublots of these two concentrates were spray-dried at 85-, 80-, and 75-C exit air temperature in a Coulter/Townley pilot dryer (vertical, venturi nozzle spray system). Survival of L. acidophilus was greatest at the lowest outlet air temperature investigated, and in the milk of lower solids content. At 75-C exit air temperature the count following drying was 2.6 × 107 per gram of solids at 40 percent solids, and 9.8 × 107 per gram of solids at 25% solids. Percent survival after 30 days storage under nitrogen at 4 C was 1.29 and 4.17, respectively, for the two solids levels.
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