What are the factors that needed to be considered for a better survivability?
why the reproducibility in the viability count results in the MRS agar plating technique are lesser ? How can we improve this?
Hi Patrick,
I agree with you.
The incubation of MRS plating has been done in anaerobic conditions.
However, spray drying was done just as normal way. May be use of nitrogen gas can helps. However it is expensive on the economic point of view.
So I am wondering whether anybody has got greater viability of bacteria after spray drying? Share your experiences. It could help many others as well.
In the production of dry sourdough the fermented sourdough are mixed with fresh flour and sugars. That protect the lactobacillus species during the drying process. Maybe is useful for you to add some sugars (glucose, lactose) before drying.
Also, in freeze dried sourdough production the LAB survival rate is increased if the culture is cold-adapted for 2h at a temperature with 15 oC lower then the cultivation temperature before freezing.
Although I agree completely with Patrick that anaerobic conditions could have a significant effect on the viability and log count of lactobacillus but using anaerobic conditions at industrial level is not easy for many. especially during probiotic productions we try to locate the economical conditions as the costs are very important in this industry especially when the end user are poultry farmers. I suggest different carriers which could improve the viability of your bacteria. Controlling the temperature during spray drying. a bit of optimizations and am sure u will get best results. As I personally at the moment donot opt to go for anaerobic cultivation.
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