Spray Drying of Lactic Acid Bacteria a review
Main Article Content
Keywords
Spray drying, Lactic Acid Bacteria, starter cultures, probiotics, viability
Abstract
Lactic acid bacteria (LAB) are microorganisms used principally as a starter or probiotic cultures in food and pharmaceutical industry. The preservation of LAB by different drying methods is an interesting topic due to the increase in demand for these microorganisms. Spray drying is an effective method that allows products to be obtained at a low cost compared with lyophilization. The aim of this systematic review is to present in an organized way the scientific articles that have been published in spray drying processes with lactic acid bacteria (LAB). The methodology used in the search and selection of the articles provides an exploration during 2009-2019. The results of the different articles consulted were compared establishing the methodological similarities, the main microorganisms studied are discussed, as well as the protective agents used to improve the viability during the spray drying, conditions, and scale of the spray drying equipment, finally the characteristics of the dry products obtained. The information compiled here provides work route for adjusting methodology when spray-drying processes for LAB are proposed.
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Published
May 31, 2019
Article Details
How to Cite
Vera Peña, M. Y., Cortés Rodríguez, M., & Valencia-García, F. E. (2019). Spray Drying of Lactic Acid Bacteria: a review. Ingeniería Y Ciencia, 15(29), 179–213. https://doi.org/10.17230/ingciencia.15.29.7
Issue
Section
Reviews
Supporting Agencies
Universidad de Antioquia, Universidad Nacional de Colombia, Colciencias
Author Biographies
Madalyd Yurani Vera Peña, Universidad de Antioquia
BSc. in Food Scientific and Technologist: Undergraduate studies of the University of Antioquia, Medellín, Colombia, 2001. MSc. of Biotechnology of the University of Antioquia, Medellín, Colombia, 2006. Dr. in Biotechnology programme: PhD studies of the University of Antioquia, Medellín, Colombia, 2018. Assistant professor of the University of Antioquia, Medellín, Colombia, in the Food Technology Department, Faculty of the Phamaceuticals and Food Sciences. Research performance in biotechnology of acid lactic bacterial and probiotics, food microbiology, isolation and characterization of microorganism in traditional fermented foods.
Francia Elena Valencia-García, Universidad de Antioquia
BSc. Bacteriology and Technology in Clinic Laboratory in 1989 from Universidad Católica de Manizales. The MSc. in Food Technology in 1998 from the Universidad Nacional Sede Medellín, Colombia. The MSc. degree in Pharmaceutical Science with emphasis in Food in 2006 and the PhD. In Pharmaceutical and Food Science in 2012, both of them from the Universidad de Antioquia, Colombia. From 1990 to 1998 was working in different clinic laboratories. Since 2000 she has been working in some universities as a teacher. Currently, she is a full professor of the Industrial and Environmental Microbiology Program of Microbiology, School of the Universidad de Antioquia, Colombia. Her research interests include: technology and nutrition foods, development of functional foods, Acid lactic bacterial. probiotics, prebiotics and food quality control.
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