Drying Kinetics and Survival of Bacteria Suspensions of L. paracasei F19 in Low-Temperature Vacuum Drying

S. A.W. Bauer; U. Kulozik; P. Foerst

doi:10.1080/07373937.2013.809733

Drying Kinetics and Survival of Bacteria Suspensions of L. paracasei F19 in Low-Temperature Vacuum Drying

S. A.W. Bauer, U. Kulozik, P. Foerst

Technical University of Munich

Research output: Contribution to journal › Article › peer-review

13 Scopus citations

Abstract

The aim of this work was to investigate the influence of process parameters on water content, water activity, survival rate, and membrane integrity during low-temperature vacuum drying for Lactobacillus paracasei F19. Early stationary-phase cells were dried for different lengths of time. The drying rates did not affect the cell survival and the membrane integrity. Additionally, it could be seen that the membrane integrity strongly correlated with the water activity. However, the loss of membrane integrity was sublethal at water contents between 40 and 20%; beyond this range water content reduction started to become lethal due to the irreversible loss of cell membrane integrity.

Original language	English
Pages (from-to)	1497-1503
Number of pages	7
Journal	Drying Technology
Volume	31
Issue number	13-14
DOIs	https://doi.org/10.1080/07373937.2013.809733
State	Published - Oct 2013

Keywords

Drying kinetics
L. paracasei F19
Low-temperature vacuum drying
Membrane integrity
Survival rate

Access to Document

10.1080/07373937.2013.809733

Cite this

@article{23635556680a474186f0ce50ccf5f05b,

title = "Drying Kinetics and Survival of Bacteria Suspensions of L. paracasei F19 in Low-Temperature Vacuum Drying",

abstract = "The aim of this work was to investigate the influence of process parameters on water content, water activity, survival rate, and membrane integrity during low-temperature vacuum drying for Lactobacillus paracasei F19. Early stationary-phase cells were dried for different lengths of time. The drying rates did not affect the cell survival and the membrane integrity. Additionally, it could be seen that the membrane integrity strongly correlated with the water activity. However, the loss of membrane integrity was sublethal at water contents between 40 and 20%; beyond this range water content reduction started to become lethal due to the irreversible loss of cell membrane integrity.",

keywords = "Drying kinetics, L. paracasei F19, Low-temperature vacuum drying, Membrane integrity, Survival rate",

author = "Bauer, {S. A.W.} and U. Kulozik and P. Foerst",

note = "Funding Information: This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ern{\"a}hrungsindustrie e.V., Bonn, Project AiF 15616 N). The technical assistance of Marianne Holzmann, Maria Muranyi, Astrid Steen, and Rita Schaupp is gratefully acknowledged.",

year = "2013",

month = oct,

doi = "10.1080/07373937.2013.809733",

language = "English",

volume = "31",

pages = "1497--1503",

journal = "Drying Technology",

issn = "0737-3937",

publisher = "Taylor and Francis Ltd.",

number = "13-14",

}

TY - JOUR

T1 - Drying Kinetics and Survival of Bacteria Suspensions of L. paracasei F19 in Low-Temperature Vacuum Drying

AU - Bauer, S. A.W.

AU - Kulozik, U.

AU - Foerst, P.

N1 - Funding Information: This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn, Project AiF 15616 N). The technical assistance of Marianne Holzmann, Maria Muranyi, Astrid Steen, and Rita Schaupp is gratefully acknowledged.

PY - 2013/10

Y1 - 2013/10

N2 - The aim of this work was to investigate the influence of process parameters on water content, water activity, survival rate, and membrane integrity during low-temperature vacuum drying for Lactobacillus paracasei F19. Early stationary-phase cells were dried for different lengths of time. The drying rates did not affect the cell survival and the membrane integrity. Additionally, it could be seen that the membrane integrity strongly correlated with the water activity. However, the loss of membrane integrity was sublethal at water contents between 40 and 20%; beyond this range water content reduction started to become lethal due to the irreversible loss of cell membrane integrity.

AB - The aim of this work was to investigate the influence of process parameters on water content, water activity, survival rate, and membrane integrity during low-temperature vacuum drying for Lactobacillus paracasei F19. Early stationary-phase cells were dried for different lengths of time. The drying rates did not affect the cell survival and the membrane integrity. Additionally, it could be seen that the membrane integrity strongly correlated with the water activity. However, the loss of membrane integrity was sublethal at water contents between 40 and 20%; beyond this range water content reduction started to become lethal due to the irreversible loss of cell membrane integrity.

KW - Drying kinetics

KW - L. paracasei F19

KW - Low-temperature vacuum drying

KW - Membrane integrity

KW - Survival rate

UR - http://www.scopus.com/inward/record.url?scp=84885149203&partnerID=8YFLogxK

U2 - 10.1080/07373937.2013.809733

DO - 10.1080/07373937.2013.809733

M3 - Article

AN - SCOPUS:84885149203

SN - 0737-3937

VL - 31

SP - 1497

EP - 1503

JO - Drying Technology

JF - Drying Technology

IS - 13-14

ER -

Drying Kinetics and Survival of Bacteria Suspensions of L. paracasei F19 in Low-Temperature Vacuum Drying

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this