Survival of Beijerinckia sp. microencapsulated in carbohydrates by spray-drying

Journal of Microencapsulation

Volumn 21, Issue 1, 2004, Pages 15-24

  Boza, Y ^a   Barbini, D ^b   Scamparini, A R P ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Beijerinckia; Encapsulation; Spray drying

Indexed keywords

CARBOHYDRATE; DEXTRIN; GLUCOSE; GUM ARABIC; NITROGEN; STARCH; WATER;

ADSORPTION; ANIMAL CELL; ARTICLE; BACTERIAL CELL; BACTERIAL SURVIVAL; BEIJERINCKIA; CELL SUSPENSION; CELL VIABILITY; CONTROLLED STUDY; DEHYDRATION; MICROCAPSULE; MICROENCAPSULATION; MOISTURE; NONHUMAN; POWDER; SCANNING ELECTRON MICROSCOPY; SOIL MICROFLORA; SPRAY DRYING; STORAGE;

BEIJERINCKIACEAE; DEHYDRATION; DEXTRINS; DRUG COMPOUNDING; GLUCOSE; GUM ARABIC; INDUSTRIAL MICROBIOLOGY; PRESERVATION, BIOLOGICAL; STARCH; VISCOSITY;

EID: 0842281941     PISSN: 02652048     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652040310001599751     Document Type: Article

References (19)

1. Amanullah, A., Serrano, L. C., Galindo, E. and Nienow, A. W., 1996, Reproducibility of pilot scale xanthan fermentations. Biotechnology Progress, 12, 466-473.
2. Amiet-Charpintier, R. C., Gadille, P., Digats, B. and Benoit, J. P., 1998, Microencapsulation of rhizobacteria by spray-drying: formulation and survival studies. Journal of Microencapsulation, 15, 639-659.
3. Buffo, R. and Reineccius, G., 2000, Optimization of gum acacia/modified starch/maltodextrin blends for the spray drying of flavours. Perfumer and Flavorist, 25, 37-51.
4. Hahn-Hägerdal, B., 1986, Water activity: a possible external regulator in biotechnical process. Enzyme and Microbial Technology, 8, 322-327.
5. Kidby, D., Sandford, P., Herman, A. and Cadmus, H., 1977, Maintenance procedures for the curtailment of genetic instability: Xanthomonas campestris NRRL B-1459. Applied and Environmental Microbiology, 33, 840-845.
6. Maldonade, I. R., 1996, Contribuição ao estudo dos parâmetros de fermentação por Beirjerinckia sp. Master's thesis, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas.
7. Man, Y. C., Irwandi, J. and Abdullah, W. J. W., 1999, Effect of different types of maltodextrin and drying methods on physico-chemical and sensory properties of encapsulated durian flavour. Journal of the Science of Food and Agriculture, 79, 1075-1080.
8. Mary, P., Moschetto, N. and Tailliez, R., 1993, Production and survival during storage of spray-dried Bradyrhizobium japonicum cell concentrates. Journal of Applied Bacteriology, 74, 340-344.
9. Muro, M. A. and Luchi, M. R., 1989, Preservação de Microrganismos (Campinas: Editora da Fundação Tropical de Pesquisas e Tecnologia 'André Tosello').
10. Nei, T., 1973, Some aspects of freezing and drying of microorganisms on the basis of cellular water. Cryobiology, 10, 403-408.
11. Prajapati, J. B., Shah, R. K. and Dave, J. M., 1987, Survival of Lactobacillus acidophilus in blended-spray dried acidophilus preparations. Australian Journal of Dairy Technology, 17-21.
12. Reineccius, G. A., 1991, Carbohydrates for flavor encapsulation. Food Technology, 144-149
13. SAS Institute, 1989, Statistics Analyses Systems (SAS): v.6-09.4th edn 2v (compact disc) Cary (SAS Institute, Inc.)
14. Shaihidi, F. and Han, X., 1993, Encapsulation of food ingredients. Critical Reviews in Food Science and Nutrition, 33, 501-547.
15. Solano, G. L., Cervantes, M. A. S., Alvarado, M. A. G. and Jimenes, G. R,, 2000, Improved viability of spray dried brewer's yeast by using starch (grits) and maltodextrin as processing aids. Journal of Food Process Engineering, 23, 453-462.
16. Teixeira, P., Castro, H. and Kirby, R., 1995, Spray drying as a method for preparing concentrated cultures of Lactobacillus bulgaricus. Journal of Applied Bacteriology, 78, 456-462.
17. Valdez, G. F., Gior, G. S., Holgado, A. P. R. and Oliver, G., 1985, Effect of drying medium on residual moisture content and viability of freeze-dried lactic acid bacteria. Applied and Environmental Microbiology, 49, 413-415.
18. Wang, Y. J. and Wang, F., 2000, Structures and properties of commercial maltodextrins from corn, potato and rice starches. Starch/Stärke, 52, 296-304.
19. Webb, P. A. and Orr, C., 1997, Analytical Methods in Fine Particle Technology (Norcross Micrometrics Instrument Corporation).