Carbohydrates and the dehydration inactivation of Lactobacillus plantarum: The role of moisture distribution and water activity

Sucrose, maltose, lactose, trehalose, glucose, fructose and sorbitol were tested for their ability to minimize the dehydration inactivation of Lactobacillus plantarum during fluidized bed drying. Desorption isotherms were measured for starch and L. plantarum, for binary mixtures containing starch an...

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Bibliographic Details
Published in:Journal of food engineering 1997, Vol.31 (2), p.237-250
Main Authors: Linders, Leonie J.M., de Jong, Gerard I.W., Meerdink, Gerrit, van't Riet, Klaas
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
lactic acid bacteria
particles
Sectie Proceskunde
Sub-department of Food and Bioprocess Engineering
VLAG
water relations
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Summary:Sucrose, maltose, lactose, trehalose, glucose, fructose and sorbitol were tested for their ability to minimize the dehydration inactivation of Lactobacillus plantarum during fluidized bed drying. Desorption isotherms were measured for starch and L. plantarum, for binary mixtures containing starch and a carbohydrate, and for ternary mixtures composed of L. plantarum, starch and a carbohydrate. The moisture distribution inside the drying particle was calculated. Sorbitol, maltose, and, to a lesser extent, sucrose protected L. plantarum during fluidized bed drying. It was shown that moisture distribution and water activity changes as a result of the addition of carbohydrates could not explain the protection.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(96)00077-5