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Effect of sub-lethal heat stress on viability of Lacticaseibacillus casei N in spray-dried powders.

Jyothna, B. and Arjun, Muthu and Somashekar, D. (2022) Effect of sub-lethal heat stress on viability of Lacticaseibacillus casei N in spray-dried powders. LWT - Food Science and Technology, 155. p. 112904. ISSN 0023-6438

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The potential of thermal adaptation enabling a probiotic Lacticaseibacillus casei N (N) to withstand heat stress and spray drying was investigated. Among the encapsulating agents used (maltodextrin, corn starch (CS), and acacia gum) for lactobacillus, CS had shown the highest survivability of 95.6% after spray drying. Further, the slurry prepared using L. casei (N), and CS as carrier material was subjected to sub-lethal heat stress at 45 and 50 ◦C for 60 min before spray drying. After spray drying, survivability was increased by 0.26 and 0.19 log in N + CS 45 and N + CS 50, respectively, compared to a control that was not treated to sub-lethal stress (N + CS). During storage studies for 90 days, the sub-lethal heat-stressed probiotic powders had shown better survivability at 4 ◦C. The survivability of L. casei (N) in spray-dried powders in simulated gastric fluid revealed that N + CS 45 had 3.06 log cycles higher survivability than N + CS. The SDS PAGE and FTIR analysis of intracellular proteins of heat-stressed L. casei (N) cells revealed overexpression of heat shock proteins indicating a change in protein structure. The study suggests that the sub-lethal heat stress before spray drying increases the viability of probiotic cultures, which have potential food applications.

Item Type: Article
Uncontrolled Keywords: Probiotics Spray drying Sub-lethal heat stress Viability Storage studies
Subjects: 600 Technology > 08 Food technology > 09 Food Microbiology
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 May 2022 09:19
Last Modified: 19 May 2022 09:19
URI: http://ir.cftri.res.in/id/eprint/15260

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