Evaluation study of Lactobacillus acidophilus drying

Abstract

Lactobacillus acidophilus is a type of probiotic Lactic Acid Bacteria (LAB) which produce more organic acids than other types of LAB. Organic acids produced by probiotics LAB can reduce pH and breaks several molecular bonds. They have the effects of functional foods. Lactobacillus acidophilus can be said as a probiotic if the amount in food products reaches a minimum of 107 CFU/mL. Encapsulation is a process of probiotics coating to maintain the viability in final products due to food processing. The aim of this study wasto determine the viability of encapsulated Lactobacillus acidophilus through freeze and spray drying methods with the same encapsulation material. The study was conducted using Randomized Block Design (RBD) with three replicates. The research was conducted in Padjadjaran University and Indonesian Education University during August to October 2018. The results showed that solvents with Pasteurized milk can produce better viability and yield than distilled water. Pasteurized milk can further increase the amount of Lactobacillus acidophilus because the main substrate of the bacteria is lactose. The viability of freeze dried culture was not significantly different from the viability of spray dried culture but the yield value is significantly different.