Environmental adaptation of probiotic lactobacilli towards improvement of performance during spray drying

By C. Desmond, C. Stanton, Gerald F. Fitzgerald, K. Collins, R. Paul Ross. 2001

281 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Relevant factors for the preparation of freeze-dried lactic acid bacteria (2004, background): “The second comprises more general systems, which prepare the cells to survive against very different environmental stresses, without the need for cultures to have been previously exposed to that stress (Hartke et al., 1996; Flahaut, Laplace, Fr" ere, & Aufray, 1998; Pichereau et al., 2000; Desmond e”
MICROBIAL AND PROCESSING CRITERIA FOR PRODUCTION OF PROBIOTICS: AREVIEW (2006, unknown): “Cells exposed to pressure pretreatment showed higher survival than untreated cells when exposed to high temperature at 60 °C and heat adapted method showed greater thermotolerance compared to the control (40,41).”
Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value (2019, background): “3 M NaCl for 30 min) improved its viability during spray drying [126,127].”
Encapsulation of Probiotics for use in Food Products (2010, background): “Desmond et al. (2001) found that heat-adapted (52°C for 15 min) or saltadapted (0.3 M NaCl for 30 min) Lactobacillus paracasei had a, respectively, 18-fold or 16-fold greater viability upon spray-drying than controls.”