A method for drying lactic acid bacteria to increase shelf life and biological activity

Abstract

This utility model relates to biotechnology and microbiology, specifically to the technology for producing dry probiotic preparations based on lactic acid bacteria. It can be used in the production of probiotics, starter cultures, feed and food additives. The method aims to increase the shelf life and preserve the biological activity of lactic acid bacteria after drying and during long-term storage. A method for drying lactic acid bacteria to increase shelf life and biological activity, including preparing biomass, mixing with a protective medium and spray drying, characterized in that a composition containing maltodextrin and dry milk whey in a 1:1 ratio is used as a protective medium, with the addition of a protective medium in an amount of 200-300 mg per 1 ml of biomass, and drying is carried out at an inlet air temperature of 110°C and an outlet air temperature of 65°C, At 10–12% humidity and an airflow rate of 1.5–2.0 m / s, the product is incubated for 2 hours. A maltodextrin content of 100–150 mg / ml promotes the formation of a protective matrix around the cells. The residual moisture content of the final product is reduced to 3–5%, corresponding to a moisture content of approximately 30–50 mg per 1 g of dry product, ensuring increased stability of the powder form. The technical result consists in increasing the shelf life and preserving the biological activity of lactic acid bacteria by optimizing the composition of the protective environment and spray drying parameters.