Probiotic strains are claimed to confer health benefits to human organisms when consumed
in adequate amounts. Thus, over the last decades there has been an increased interest in …

Background Probiotic and starter bacteria are generally dried to produce easy-to-use
ingredients that are stable and flexible for applications in the food, feed and pharmaceutical …

Milk is extremely perishable, and yet it has to be preserved for later consumption. In this
view, membrane filtration, vacuum concentration lactose crystallization, homogenization …

Lactic acid bacteria (LAB) are applied in the food industry as fermentation agents for a
variety of products. Cheese whey (CW) and second cheese whey (SCW) are the two main …

This study aimed to optimize the spray drying process for the microencapsulation of
Lactobacillus acidophilus La-5, using inulin as coating agent to increase its gastrointestinal …

This review deals with beneficial bacteria, with a focus on lactobacilli, propionibacteria, and
bifidobacteria. As being recognized as beneficial bacteria, they are consumed as probiotics …

The aim of this study was to evaluate the effect of the microencapsulation (by spray drying)
of the whey-native probiotic yeast Kluyveromyces marxianus VM004 in matrices of whey …

Lactic acid bacteria (LAB) cultures used in food fermentation are often dried to reduce
transportation costs and facilitate handling during use. Dried LAB ferments are generally …

Probiotics are microorganisms capable of conferring health benefits to humans and animals
when ingested. Probiotic products that prevail in food market usually contain viable bacteria …

Spray-drying is expected to be a cost-efficient way to produce probiotic powders. Indeed, a
novel simplified process was recently reported, using concentrated sweet whey (30 wt%) as …